Green Beans Bolognese

Total Time
45mins
Prep 45 mins
Cook 0 mins

These taste so good you could eat them as a first course--or they are a great side with grilled meat or poultry. From Lynne Rosetto Kasper.

Ingredients Nutrition

  • 2 -3 tablespoons extra virgin olive oil
  • 1 onion, thinly sliced
  • 1 lb green beans, fresh, trimmed and halved crosswise
  • 2 ounces mortadella, diced (don't get it sliced like coldcuts but rather cut in a slab)
  • 1 cup chicken stock, unsalted, prefereably homemade (may substitute unsalted beef stock)
  • 14 teaspoon ground cloves
  • salt & fresh ground pepper

Directions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the onions and saute over medium high heat till soft--about 4 minutes.
  3. Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
  4. Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
  5. Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
  6. Warm a serving bowl.
  7. When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
  8. Pour into the bowl and serve.

Reviews

(3)
Most Helpful

We loved this recipe. I have a tendency to cook things without completely reading the directions but this recipe turned out so awesome! I added some pepperoni and hard italian sausage and also some balsamic vinegar and let it cook down to be sort of browned. Absolutely wonderful!!

sassafrasnanc June 27, 2008

Very nice indeed. We also shortened the cooking time to keep them crisp, and we used mild Italian sausage in place of the Mortadella. Great mix of flavors. Thanks Chef Kate!

2Bleu November 01, 2007

These were the best green beans I have ever tasted, what a wonderful recipe!! Even my DH liked them and he is not a fan of Green Beans. I made this recipe as written, except shortened the cooking time to keep the beans crisper. Thanks so much for a great way to prepare an under-rated vegetable Kate! — Added Feb 9th: I forgot to add that I threw in some chunks of mozzarella cheese as well, that is why the photo looks like there is cheese in here LOL!!

~Leslie~ February 09, 2006

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