Piattoni al sugo, flat bean stew

Piattoni al sugo, flat bean stew

Is an Italian classic! Nutritious and delicious, I often just enjoy it with some crusty bread, but can also be a sensational side dish to a bigger meal. I normally tend to cook green vegetables for a few minute tops, to retain their vibrant green and crunch, but this is one notable exception. After 60-75 minutes slowly simmering in a tomato, garlic and herb infused sauce, flat beans still have a lovely and mouthwatering texture, and the flavour is out of this world.


Flat beans (a few good handfuls) trimmed and cut into three pieces, diagonally .
2 tablespoons of extra-virgin olive oil (plus more for drizzling on top).
1-2 garlic cloves, finely chopped
400 ml of passata plus 150 ml of water
Salt and pepper for seasoning
Small rind of Parmesan of pecorino
1 small piece of capsicum (like 1/4 of a whole one) to add to the stew for flavour

🌿 Basil🌱🇮🇹


Heat up the oil in a medium sized pot, add the garlic and cook for 10-15 seconds, then add beans, passata, water, seasoning, cheese crust (if using), capsicum and bring to a simmer. Cover with a lid a cook for 60-75 minutes, stirring occasionally. Add herbs, a little extra olive oil and serve..

Join Joanne and Frank on Facebook at

Everybody Loves Italian


Visit us on the web at dev.everybodylovesitalian.com

117 thoughts on “Piattoni al sugo, flat bean stew

Leave a Reply


Your email address will not be published. Required fields are marked *