Stewed String Beans with Tomatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this lovely one-dish supper with good crusty Italian bread to sop up the luscious juices.


  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 large yellow onion, cut into thick ribs
  • ¾ pound string beans, stems trimmed, cut in half
  • 1 ripe tomato, coarsely chopped, including juices
  • Sea salt and pepper
  • 1 6-ounce can tomato paste
  • 3 cups water
  • teaspoon ground cloves
  • teaspoon ground cayenne pepper
  • 5 large fresh basil leaves


  1. Heat the oil in a heavy 4-quart pot over medium heat. Add the garlic, onion, string beans, tomato, salt, and pepper. Stir well to coat with the oil. Cover and cook, stirring occasionally, for 10 minutes, or until the vegetables have softened and released some of their juices.
  2. Add the tomato paste, water, cloves, and the cayenne, stirring well to mix thoroughly. Coarsely chop the basil, then stir it into the string bean mixture.
  3. Cover and bring to a medium-high boil. Cook, stirring occasionally, for 15 to 20 minutes, or until the string beans are tender. Taste for seasonings.