Patate e fagiolini in umido is a cozy Italian dish, roughly translating to “tomato-braised potatoes and green beans.” It’s one of my favorite meals to make, both in the depths of dreary winter and on slightly chilly or rainy spring days.
Rustic and heartwarming, this main course is the fusion of two classic sides.
In this easy recipe, the humble combination of potatoes simmered in a simple tomato sauce (patate in umido, in Italian) meets the equally humble side-dish of tomato-braised green beans. As separate sides, each are cozy and soul-warming, some of my favorite dishes to pair with roast chicken or buttery steamed fish. But mix them together to simmer in one pot and, oh my! You have a complex, hearty—never heavy— cozy main course. The combination of garlic, fennel seed, fresh thyme, and fresh rosemary will perfume your kitchen as the pot simmers away. Perfect for a crisp evening in early Spring or for a cozy wintry night in December.
Potatoes add heft without making this stew heavy.
You can use any potato you like here: Russets, which are some of the starchiest, will thicken the braising liquid faster, but I find them to be more prone to breaking apart. Yellow or white potatoes will hold their shape longer. Red or and fingerling potatoes will also work, but I personally find them too firm and waxy for such a silky braise. My ideal for this recipe is the flavor and texture of yellow potatoes: they hold their shape well, but still become incredibly tender and creamy.
This stew stands alone as a hearty meal, but it just happens to be vegan.
This stew is overflowing with savory, concentrated flavors and complex textures. All it needs to round it out is a loaf of good bread to mop up the juices (I personally love it with focaccia!). However, if you’re in search of more protein or simply looking to feed more people, this makes a great accompaniment to roasted chicken, grilled pork chops, or baked cod. You can even nestle several chicken thighs right into the pot to gently cook with the veggies and soak up all their flavors (See below). If you want to stretch the pot to feed more while keeping it vegetarian, try adding a can of white beans during step three.
(Looking for an equally comforting and easy dessert to pair with this? Try my dump-and-stir gluten-free almond cake, and serve it with crème fraîche and gem-like citrus supremes!)
Notes for Success: Adding Chicken
If using chicken: Use 1 skinless chicken thigh per person, either boneless or bone-in. Heat 2 tablespoons oil in the pot over medium-high. Sear chicken thighs on one side until golden-brown. Transfer to a bowl and set aside, then proceed with step 1, sweating onions in the remaining oil. Nestle the chicken and any accumulated juices back into the pot after adding the green beans and potatoes in step 2. Continue with the recipe.
Patate e Fagiolini in Umido
Ingredients
- Extra virgin olive oil
- 1 medium onion, quartered and sliced
- Kosher salt and black pepper
- One 28-ounce can whole peeled tomatoes, drained and well-crushed by hand (Save the drained juices for another use)
- ½ teaspoon whole fennel seed
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 3-4 garlic cloves, thinly sliced
- ½ cup white wine or dry vermouth
- ½ pound green beans, trimmed and cut in half
- 1 pound potatoes, cut in 1-inch chunks (See Note)
- 1 cup chicken or vegetable broth
Optional:
- 1 bone-in or boneless chicken thigh per person, skin removed (See Note)
Preparation
- Step 1In a large pot or Dutch oven, heat about 2 tablespoons oil over medium until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened but still slightly crunchy, 3-5 minutes. Increase to medium-high and add the tomatoes and fennel seed. Continue to cook, stirring to prevent scorching, until most of the liquid has evaporated and it has begun to look pasty, 5-10 minutes depending on your stove. Add the rosemary, thyme, garlic, and wine and cook, stirring occasionally, until slightly reduced, another 3-5 minutes.
- Step 2Add the beans, potatoes, and stock and stir to combine. Bring to a boil over high heat, cover, and reduce to low to maintain a gentle simmer. Cook, stirring once or twice, until the potatoes and beans are tender, about 30 minutes.
- Step 3Uncover and give the stew a good stir. Break up some of the potatoes up a bit (to release more starches) and bring to a low boil until thickened to your liking, another 5 to 15 minutes depending on your preference. Taste and season with salt and pepper. Serve drizzled with more olive oil.
Optional: Adding Chicken
- If using chicken: Use 1 skinless chicken thigh per person, either boneless or bone-in. Heat 2 tablespoons oil in the pot over medium-high. Sear chicken thighs on one side until golden-brown. Transfer to a bowl and set aside, then proceed with step 1, sweating onions in the remaining oil. Nestle the chicken and any accumulated juices back into the pot after adding the green beans and potatoes in step 2. Continue with the recipe.
