Fagiolini “a corallo” in umido

Green beans with tomatoes

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Nobody can agree on why these large, flat green beans are named for coral, but they are a fixture of the Roman summer. Elsewhere they are often labeled romano or Italian beans.


  • pounds (800 g) flat green beans
  • 14 ounces (400


Cut off the ends of the beans and pull off any strings. Cut the tomatoes into pieces. Thinly slice the onion.

Put the onion in a saucepan with the lard and sauté over medium heat for about 5 minutes. When the onion is almost translucent, add the tomatoes and cook over medium heat for 15 minutes. Add the beans, season with salt and pepper, cover, and continue cooking over medium heat for