Flat beans: a dive into the past, a flavor that takes me straight back to childhood. I still remember summers spent in grandma’s garden, picking these green and meaty pods. There is often some confusion with this name because “flat beans” can actually refer to two different vegetables. On one hand, there are the real flat beans, which are more small and rounded, with small peas inside. They are sweeter and tender, just like peas, but are eaten whole, pod included. On the other hand, there are the flat beans, which I used in this recipe. They are larger and flat, without peas inside, and resemble green beans in shape and flavor. Sometimes they are also called “flat green beans” or, less commonly, “mangetout peas”. However, this name can be confusing because flat beans are not peas but beans! And just like flat beans, these flat beans are also eaten whole, pod included. I adore both, but today I propose a recipe with steamed flat beans, which lend themselves perfectly to being cooked with potatoes. Whether it was a simple side of flat beans sautéed in a pan with garlic and oil, a tasty dish of flat beans in tomato sauce, or a creamy pasta with flat beans, their fresh taste was always a feast for the palate. Today, flat beans are still among my favorite vegetables, versatile and perfect for creating tasty and light dishes. They can be a delicious side as in this recipe with potatoes, or the base for original and tasty main courses.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
- Energy 112.54 (Kcal)
- Carbohydrates 19.93 (g) of which sugars 3.13 (g)
- Proteins 4.09 (g)
- Fat 1.59 (g) of which saturated 0.23 (g)of which unsaturated 0.05 (g)
- Fibers 4.95 (g)
- Sodium 201.44 (mg)
Indicative values for a portion of 306 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs flat beans
- 0.88 lbs potatoes (Medium)
- to taste extra virgin olive oil
- to taste salt
- 1 pinch black pepper
Tools
- 1 Steamer Vention Steamer
Steps
Before starting the cooking, wash the flat beans and potatoes thoroughly under running water. Then, trim the flat beans by removing the ends and cut them into pieces about 1.5 inches long. Peel the potatoes and cut them into chunks of similar size to the flat beans, so they have the same cooking time. For this side of flat beans and potatoes, I decided to use steaming, a method that best preserves the flavor and nutritional properties of the ingredients. Steamed vegetables, in fact, retain their texture, bright color, and, most importantly, all the vitamins and minerals that make them so valuable to our health. Moreover, steaming is light and digestible, ideal for those following a healthy and balanced diet.
Steam the flat beans and potatoes for about 20-25 minutes, or until they are tender yet still crisp. At this point, remove the vegetables from the steamer and let them cool slightly. Transfer the flat beans and potatoes to a bowl, season with extra virgin olive oil, salt, and freshly ground black pepper, and mix gently. Our steamed flat beans and potatoes side dish is ready to be served! Perfect to enjoy warm or cold, it is a light and tasty dish, ideal for accompanying meat, fish, or egg dishes. Enjoy your meal!
Here are some tips and storage instructions for your steamed flat beans and potatoes recipe
Quality of ingredients: Choose fresh and firm flat beans, with a nice bright green color. The best potatoes for steaming are yellow-fleshed ones, which hold their shape well during cooking.
Al dente cooking: Do not overcook the flat beans and potatoes; they should remain slightly crisp. Seasoning: Besides oil, salt, and pepper, you can add a touch of acidity with lemon juice or balsamic vinegar. For a more aromatic flavor, you can add fresh herbs like basil, parsley, or mint. Variations: You can enrich the recipe by adding other steamed vegetables like carrots, zucchini, or cherry tomatoes. You can also add pre-cooked legumes like chickpeas or cannellini beans.
Presentation: Serve the steamed flat beans and potatoes side dish on a serving platter or in individual bowls.
You can decorate with some fresh basil leaves or a sprinkle of sweet paprika.
Storage:
Steamed flat beans and potatoes can be stored in the refrigerator in an airtight container for 2-3 days. Before serving, you can slightly reheat them in a pan or microwave.
I do not recommend freezing this side dish because the potatoes tend to become floury after defrosting.
Here are some wine pairing tips for your steamed flat beans and potatoes side dish:
General considerations:
Lightness: The dish is light and delicate, so it’s best to avoid very full-bodied or tannic wines.
Steaming: Steaming preserves the natural flavors of the vegetables, so the wine should not overpower them.
Seasoning: The oil, salt, and pepper are simple seasonings that don’t affect the pairing much, but if you added other ingredients like aromatic herbs or lemon, it’s good to consider them.
Recommended wines:
Light and fresh whites: Vermentino, Pinot Grigio, Sauvignon Blanc, Grechetto. These wines pair well with the delicacy of the flat beans and potatoes, and their freshness balances the slight sweetness of the vegetables. Young and fruity rosés: Cerasuolo d’Abruzzo, Bardolino Chiaretto, Rosato del Salento. Rosés, with their acidity and fruity aroma, are a great alternative to whites, especially if the side dish is served as an appetizer or accompanies fish dishes.
Charmat method bubbles: Prosecco, Franciacorta Brut. The bubbles add a festive and fresh note to the dish and pair well with the crunchy texture of the flat beans.
Extra tips:
Serving temperature: Serve white and rosé wines chilled, at about 46-50°F. Bubbles should be served even colder, at about 43-46°F.
Glass: Use tulip glasses for white and rosé wines, and flutes for the bubbles.
Region of origin: If possible, choose a wine produced in the same region where the flat beans were grown, for an even more harmonious pairing.
With these tips, you can find the perfect wine to accompany your steamed flat beans and potatoes side dish and create an even more enjoyable culinary experience!
Experiment with different types of wine and discover which one is your favorite pairing! The most important thing is to choose a wine you enjoy and makes you happy to drink! Cheers!
