This recipe is a hearty and delicious Italian one-pot meal that the whole family will love. Green beans, potatoes, and tomatoes are cooked down with delicious Italian seasonings until nice and tender. Serve this with a side of good fresh bread for dipping for the ultimate easy dinner.
This recipe is a childhood recipe that I always loved. Green beans, potatoes, and tomatoes are all cooked together with wonderful Italian seasonings which gives them so much flavor. The tomato sauce is more of a tomato broth than what you may think of for a traditional tomato-based sauce and it is so good.
This Italian dish is actually two different Italian side dishes combined. Patate in umido (which means potatoes in a tomato sauce in Italian) and fagiolini in umido (green beans in tomato sauce).
My family enjoys this as a main dish since it is so hearty. It is a delicious all-vegetable Italian dish (like my baked vegetable frittata) that you can enjoy in the Fall or Winter and you do not have to worry about the ingredients being at their peak freshness since they are simmered for a bit. It is also really easy to make and makes a quick dinner, which I love.
What You Will Need
- Fresh Green Beans: Any green bean variety will work. Garden pole beans, Italian green beans, and French green beans all work great. Make sure they are fresh because frozen beans will not stand up to the cooking time.
- Yellow potatoes
- Fresh tomatoes: I like fat beef steak or vine-ripe tomatoes since they are so juicy. It's ok if the tomatoes are not at their peak since they are cooked down.
- Fresh garlic
- Red pepper flakes
- Kosher salt
- Dried Italian seasoning
- Tomato Paste
- Chicken stock: You can also use chicken broth or water.
- Olive oil: You can use regular olive oil or extra virgin olive oil.
- Parmigiano Reggiano: Optional for topping the veggies when serving.
How To Make Green Beans and Potatoes in Tomato Sauce
- Prep: Cut up the potatoes and tomatoes into quarters and then halve the quarters. Then finely chop the garlic and set all of this aside.
- Saute: Heat olive oil in a large Dutch oven pot (or large pot with a lid) and cook the potatoes for a few minutes until lightly browned on the outside, then do the same for the green beans. Now add the garlic and mix well.
- Add Liquids and seasoning: Add the chicken stock, Italian seasoning, red pepper, and salt and stir together.
- Simmer: Bring to a gentle simmer then reduce the heat to low and cover. Cook for about 15-30 minutes stirring occasionally until the potatoes are fork tender.
Serving Suggestions and Storage
My family eats this dish as a main dish with a side of buttered bread for dipping into the light tomato sauce. You can also serve this as a hearty side dish to chicken or steak and it would be wonderful.
For storing, if you have leftovers, place them in a container with a lid and store them in the fridge for up to 3 days. Reheat it by adding it to a microwave-safe bowl then heating it on medium heat for 2-3 minutes covering it with a paper towel.
Recipe Variations
Here are some of my favorite ways to change up this recipe. Feel free to change it up based on what you have on hand or love to eat.
- Omit the potatoes: You can lighten up this meal and make it as a side dish of just green beans in a fresh tomato sauce.
- Add in other vegetables: If I have them, I like to add in thick slices of zucchini or squash.
- Add onion: If you want even more flavor in the broth, add in some onions at the beginning of cooking.
- Use fresh herbs: I like making this recipe with dried herbs since it makes it easier. You can use fresh basil, oregano, or even Italian parsley. Feel free to use any fresh Italian herbs you love.
More Delicious Italian Vegetables For You!
One Pot Green Beans And Potatoes In A Fresh Tomato Sauce
Ingredients
- 4 large yellow potatoes cut into quarters then cut in half
- 3 large tomatoes cut into quarters then cut in half
- 16 ounces Green Beans
- 1 ½ cups chicken stock or water
- 3 tablespoon Olive oil
- 2 teaspoon Fresh garlic minced
- 2 teaspoon Kosher salt plus more to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- thick slices of Fresh Parmigiano Reggiano optional
Instructions
- Preheat a large pot with a lid over medium heat.
- Add olive oil.3 tablespoon Olive oil
- Now add the potatoes and cook for about 3-4 minutes until they just start to brown a little.4 large yellow potatoes
- Add the green beans and garlic and cook for another 2-3 minutes.16 ounces Green Beans, 2 teaspoon Fresh garlic
- Now add the tomatoes, stock, red pepper flakes, salt, and Italian seasoning and stir well.3 large tomatoes, 1 ½ cups chicken stock, 2 teaspoon Kosher salt, ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes
- Bring to a light simmer then cover and reduce the heat to low heat.
- Cook for about 15-30 minutes, stirring occasionally until the potatoes are fork tender.
- Serve by ladling the veggies into a bowl and top with a few thick slices of parmigiano reggiano.thick slices of Fresh Parmigiano Reggiano
Jan says
Perfect!