Italian Green Beans (Fagiolini alla Genovese)
Our version on Genoese-style green beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.
Servings: 4
Ingredients
- 1 pound fresh green beans, trimmed
- Kosher salt
- 3 tablespoons extra virgin olive oil
- 2 large garlic cloves, very thinly sliced
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 3 to 4 cured oil-packed anchovy fillets, finely chopped
- 1 large lemon, zested and juiced
Instructions
- Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
- Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
- Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
- Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Buying the best green beans: I recommend buying beans whole and then trimming the stem end only. You can keep the little curled tips! Look for slender beans that don’t have a knobby look to them. This is an indicator that the beans inside are overly mature and they tend to be starchy and not as sweet. If you can get the packages of pre-trimmed “haricots verts” they will work beautifully for this recipe, as will yellow wax beans.
- Can you use frozen green beans? Yes, you can also use frozen green beans for this recipe. Choose the whole ones if you can (they tend to get less soggy), blanch them just until they’re warmed through and then proceed with the recipe.
- Storage: Leforver Italian green beans will keep well in an airtight container in the refrigerator for up to 3 days. Since they’re dressed with olive oil and lemon, the flavor actually deepens as they sit, though the beans may soften a bit. Let them come to room temperature before serving for the best flavor.
Nutrition
Calories: 145.8kcal | Carbohydrates: 11.2g | Protein: 3.5g | Fat: 11.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Cholesterol: 2.5mg | Sodium: 119.1mg | Potassium: 317.4mg | Fiber: 4g | Sugar: 4.5g | Vitamin A: 1067IU | Vitamin C: 32.7mg | Calcium: 63.8mg | Iron: 1.7mg
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