I’ll admit that green bean casserole isn’t my favorite. The green beans are often mushy, and it’s made with something I try to avoid: condensed soup. I’ll gladly pass on it and scoop up more sweet potatoes. But these Italian Stovetop Green Beans are a game changer. They’re perfectly cooked and chock-full of delicious add-ins like shallots, garlic, tomatoes, olives, and parmesan cheese. No cream of mushroom soup here!
This recipe is a spin on a green bean dish that my mom makes every Christmas. She uses canned green beans and feta, but I freshened it up with fresh green beans and added parmesan instead of feta to keep the flavors Italian-inspired. The finished dish is a gorgeous combination of red tomatoes and green beans, so while I served this for Thanksgiving, it would also be perfect for a Christmas celebration!
Green beans can come in so many sizes. In the summer, they get really thick. In the fall/winter, they’re a little thinner. I tend to like the thinner green beans a little better—they’re quicker to cook and often more tender. This time of year, they’re usually pretty cheap, too! I got mine for 99¢/lb, but let me know if you found a better deal and I’ll be jealous! 🙂
The recipe is fairly straightforward. I used my largest nonstick sauté pan (we received these Zwilling nonstick pans as a wedding present—they’re perfectly nonstick!). I didn’t have a lid for it, so I used a tore off a sheet of aluminum foil and laid it over the top to steam the green beans. This ensures that they’re tender in the middle, and the sauté in olive oil finishes the cooking process.
I served the Italian Stovetop Green Beans as part of my Friendsgiving with Kelley of Haviland Events. Kelley was our wedding planner and now good friend, and she is the definition of a gracious hostess. When I bring food to her house, she gives me back my dishes and they’re already clean! She exudes Southern hospitality, and has an incredible talent for creating a warm, inviting space. For this Friendsgiving, she set the table with mini pumpkins, eucalyptus, red leaves from a tree outside, and my favorite addition: blood oranges. All of the colors and flavors flowed so wonderfully into a memorable Friendsgiving.
Here’s what was on the menu:
Olive Oil & Herb Roasted Turkey Breast
Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan
Roasted Garlic Buttermilk Mashed Potatoes
Italian Stovetop Green Beans (recipe below)
Hazelnut Cranberry Sauce
Two-Layer Hazelnut Pumpkin Pie
Italian Stovetop Green Beans
Yield 6 servings
- 2 small shallots, minced
- 2 tablespoons olive oil
- 1½ lbs green beans, trimmed
- 2 garlic cloves, minced
- 1 (14 oz) can petite diced tomatoes, drained
- ½ teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
- ½ teaspoon salt
- ½ cup pitted olives
- ½ cup shredded parmesan
- Heat the olive oil in a large sauté pan over medium heat. Add the shallots and sauté, stirring occasionally, until almost tender, about 3–4 minutes.
- Add the green beans and ¼ cup water. Cover and cook for 3 minutes.
- Remove the lid and cook for 2 minutes, or until the water mostly evaporates.
- Add the tomatoes, oregano, and salt. Stir and cook for another 2 minutes, or until the green beans are tender.
- Remove from the heat and stir in the olives. Top with parmesan and serve.
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