Italian Green Beans

Side Dish

Recipe courtesy of  "A Southerly Course" cookbook by Martha Foose

Serves 4

  • 1 lb fresh Italian green beans, cut into 1/2 inch pieces
  • 3 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon anchovy paste
  • 2 ounces romano cheese, shaved
  • freshly ground black pepper

Italian Green Beans

Italian Green Beans

 Click image to enlarge


In a large skillet set over medium heat, cook the green beans and garlic in the olive oil for 2 minutes. Add 1/2 cup water to the pan. Cook, stirring occasionally, for 10 minutes or until the beans are tender.
Stir in the anchovy paste and black pepper.

Using a slotted spoon or tongs transfer the green beans to a serving platter and top with the shaved Romano cheese.

Doesn't get much easier and the flavors are great.

Note: We like to use some chicken broth instead of water to cook beans or half water and half chicken broth.


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