Braised Beans and Chickpeas Fra Diavolo

SERVES: 4

In this recipe, romano beans (green beans and haricot verts work just as well!) get treated like pasta, by being braised in a rich, spicy, buttery Marcella Hazan inspired tomato sauce. They’re finished with big shards of shaved parm and piles of fresh mint and I promise you won’t miss the carbs.

Active Time: 14 Mins

Total Time: 45 mins

braised beans and chickpeas

Produce

  • 24 ounces romano beans or string beans
  • 1 medium yellow onion
  • 10 garlic cloves
  • 1 bunch mint

Pantry

  • 2 tablespoon olive oil, plus more for drizzling
  • Kosher salt
  • 1 14 ounce can chickpeas
  • 24 ounce can whole peeled tomatoes
  • 2 tablespoons white wine vinegar
  • Red pepper flakes, to taste

Dairy

  • 4 tablespoons unsalted butter
  • 1 ½ ounces parmigiano reggiano

1. Do some prep:

  • Trim the ends of 1 ½ pounds romano or green beans. If using romanos, cut them in half crosswise.
  • Chop 1 medium onion.
  • Firmly smash and peel 10 garlic cloves –– make sure they’re well-smashed and broken up. Alternatively, you can slice the garlic.
  • Drain and rinse one 14 ounce can of chickpeas.
  • Crack open a 24 ounce can of whole peeled tomatoes.

2. Braise the beans:

  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onions, garlic, a few pinches of salt and cook stirring often until softened but not browned, about 5 minutes.
  • Using your hands and working over the pot, gently lift the whole tomatoes from  the can, lower them into the pot and squeeze to crush before dropping them in. You’ll leave a lot of tomato liquid behind– don't worry we’ll reincorporate that later on. For now we are looking to caramelize the tomato bits for further depth of flavor, and we can’t do that if they’re swimming in liquid.
  • Increase the heat to medium high and cook the tomatoes, stirring occasionally until their liquid has cooked off and they begin to stick to the pot, about 10 minutes.
  • Add the romano beans, chickpeas, 2 tablespoons white wine vinegar, a few large sprigs of mint, 4 tablespoons of unsalted butter, the reserved tomato liquid and 1 cup of water. Season to taste with salt (you’ll need quite a bit), and red pepper flakes (this should be spicy, don’t hold back) bring to a simmer, cover and reduce the heat to maintain a simmer. Cook, stirring every so often, until the beans are tender and juicy but not so cooked that they are limp, 25-35 minutes.

3. Finish and serve:

  • Remove from heat, stir in 1½ ounces of grated parm. Taste and adjust seasoning as needed.
  • Serve, topped with big shards of parmesan cheese, more torn mint, a drizzle of olive oil and cracked black pepper.