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When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Andrea Ibzag, Gordon, Wisconsin
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 73 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 100 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Italian Green Beans in Taste of Home June/July 2002, p27
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Reviewed on Jul. 05, 2010 by katlaydee3
Loved these, great flavor in the sauce.
Reviewed on Jun. 01, 2010 by tneisess
I think in order to give this 5 stars I would have to leave the recipe "as is." I did change a few things though, that's the reason for the 4 stars. However, with the changes, it gets 5 stars. I used 1 can italian diced tomatoes with oregano, basil and garlic. I omitted the oregano & basil since these ingredients were in the canned tomatoes. I used 2 lbs. frozen green beans instead of fresh. The rest of the ingredients, I left the same. I was taking these to a potluck which was about 4 hours later so after following all of the directions for cooking them, I put them in a crockpot on low until time to eat. (I like my green beans "cooked to death" and these came out perfectly). My husband loved them so this is definitely a keeper (especially since I have a difficult time getting him to eat his veggies)!Thank You for this recipe!
I think in order to give this 5 stars I would have to leave the recipe "as is." I did change a few things though, that's the reason for the 4 stars. However, with the changes, it gets 5 stars. I used 1 can italian diced tomatoes with oregano, basil and garlic. I omitted the oregano & basil since these ingredients were in the canned tomatoes. I used 2 lbs. frozen green beans instead of fresh. The rest of the ingredients, I left the same. I was taking these to a potluck which was about 4 hours later so after following all of the directions for cooking them, I put them in a crockpot on low until time to eat. (I like my green beans "cooked to death" and these came out perfectly). My husband loved them so this is definitely a keeper (especially since I have a difficult time getting him to eat his veggies)!
Thank You for this recipe!
Reviewed on Sep. 20, 2009 by myrtrose
I cooked the green beans in the sauce. I made mine healthy by eliminating the extra salt and sugar. I finished the beans with a splash of balsalmic vinegar. I won't use the stewed tomatoes next time, maybe diced Italian seasoned tomatoes instead. I don't care for the hard celery bits in the stewed ones.
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