This fresh green bean recipe comes from famed Italian chef Lidia Bastianich’s cookbook Lidia’s Commonsense Italian Cooking. Get the recipe: Mint String Beans ...

Green Beans: Use canned (drained), fresh trimmed beans, or frozen (thawed). Italian Dressing Mix: If unavailable, mix 1 tsp each dried parsley, garlic powder, onion powder, basil, and oregano with ...

Many years ago as a teen I swore I’d never eat another green bean. My sister and I had to pick and snap enough green beans for mom to can 70 quarts of green beans.

Italian ‘Tongue of Fire’ beans fit the bill perfectly. These shelling beans are ripe when their beautiful pale green pods are streaked through with “tongues” of pale red "fire".

Cover to cook all the way through to an internal temperature of 160º F. Serve on a plate along with Italian style Green Beans. Pile on freshly grated Parmesan Reggiano. Serve with Garlic Bread.

1. Heat the olive oil in a heavy Dutch oven and add the onion, garlic, and half the parsley. Sprinkle with salt, cover, and permit to soften and reduce until golden, about 5 minutes. 2. Add the ...