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. Perfect for a crisp evening in early Spring or for a cozy wintry night in December. Bonus: it just happens to be vegan!
Rustic and heartwarming, this main course is the fusion of two cozy and classic comfort foods. 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.
Core Ingredients
Potatoes
Potatoes adding 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.
Green Beans
Green beans can be either firm and crisp or tender and silky. This recipe leans towards the tender-silky bean camp, but you can adjust your cooking time to achieve your ideal bean texture.
Aromatics
The combination of garlic, fennel seed, fresh thyme, and fresh rosemary will perfume your kitchen as the pot simmers away. The cheerful aroma of fennel is reminiscent of Italian sausage. Rosemary and thyme are both cornerstones of classic soups and stews, and their fresh-yet-cozy aromas infuse the sauce as it cooks.
Basic Method
Gentle Simmer
Simmer your veggies with the aromatics while the lid is on. Starting with a slow simmer allows the flavors to mingle while the potatoes and beans become tender. A hotter cook would be faster, but would decrease the amount of time the aromatics have to infuse the whole pot.
Remove Lid and Reduce
Once your vegetables are tender, remove the lid to cook off some of the excess moisture. This final simmer lets you control how thick your stew will end up. Cook for the shorter recommended time for a soupier result.
Expert Tips and Tricks
Ingredient Swaps: Adding 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.
Serving Suggestions
- 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. If you want to stretch the pot to feed more while keeping it vegetarian, try adding a can of white beans during step three.
FAQs
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.
If you want to stretch the pot to feed more while keeping it vegetarian, try adding a can of white beans during step three
Instead of vermouth or white wine, try using vegetable or chicken broth.
Looking for more super-cozy tomato-based recipes? Take a look at these:
Blistered Tomato Pesto with Toasted Almonds and Anchovies
Turkish-Inspired Chicken and Orzo Tomato “Orzotto” Soup
Portuguese Greens and Rice (Arroz de Grelos)
Sardinian Sausage Ragù (Pasta alla Campidanese)
Tomato-Chipotle Pulled Chicken
Pearl Couscous and Zucchini Salad with Tomato Vinaigrette
Pisto Manchego (Spanish-Style Simmered Vegetables)
White Beans with Sage, Spinach, and Fennel
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.
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