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If you’re looking to elevate your side dish game, let’s talk Italian green beans. These aren’t your average string beans; they boast a flatter shape, a tender texture, and a remarkable ability to absorb rich, layered flavors. In this recipe, we combine them with the sweet, melt-in-your-mouth quality of slow-braised garlic, and the savory saltiness of crispy pancetta. The result? A full-flavored, hearty and satisfying side dish that will redefine your expectations of what green beans can be, all with minimal effort in the kitchen.
Notes From the MGC Kitchen
This recipe was originally posted in April 2013 and updated with additional information and new photos in February 2025.
We’ve cooked countless Italian dishes over the years, so we know a thing or two about the magic of garlic. But braising it? That’s a game-changer! It’s not something you see every day, but it transforms garlic into something truly special. The low, slow cooking process mellows it out, bringing out this incredible sweet, nutty flavor. And trust us, Italian green beans love it! Their tender texture soaks up every bit of that delicious braised garlic goodness.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- ITALIAN GREEN BEANS: Italian green beans, aka Romano, pole or flat beans, are just a little bit nuttier and meatier than standard green beans, and they hold up well to a variety of cooking methods like sautéing or braising. We never see fresh Italian green beans in our local markets, so we buy frozen (we’ve had good luck with Pictsweet brand) and defrost them beforehand. If you can’t find them, you can certainly use standard green beans.
- PANCETTA: Pancetta is an Italian cured pork belly with flavors of pepper, fennel and garlic. Unlike bacon, which is also pork belly, pancetta is not smoked. If you need to substitute bacon instead of pancetta, you can, but the flavor profile will be quite different.
How to Make Italian Green Beans
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
First, get the oven warming up and spray a large casserole dish with nonstick spray. Then, gently cook some sliced garlic in olive oil until it’s soft and sweet. While that’s happening, fry up some pancetta in a skillet until it’s just a little crispy, then toss in some onion.
After that, add in the Italian green beans, a splash of water, and some red wine vinegar, cover it all up, and let it simmer until the beans are bright green and tender.
Once the garlic’s done, mix it and all that flavored olive oil into the beans, season it, and bake it in the prepared casserole dish for about 30 minutes. Super easy, right?
What to Serve with Italian Green Beans
This easy side dish is really versatile and pairs with a variety of main dishes, but one of our favorites is a garlicky and juicy boneless pork roast (because you can never have too much garlic).
They’re also great alongside our homemade lasagna made with ground Italian sausage and mushrooms.
These Italian green beans are even great with fish and seafood dishes – especially our moist and flaky cod that’s baked in the oven with a buttery breadcrumb topping.
Italian Green Beans with Pancetta and Braised Garlic
Ingredients
- 1-1/2 lbs Italian-style flat green beans, pole beans
- 8 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 lb pancetta, cut into 1/4-inch dice
- 1/4 cup onion, chopped
- 1 tablespoon water
- 2 teaspoons red wine vinegar
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and spray a casserole dish with nonstick spray.
- Peel the garlic and slice the cloves lengthwise into 4 to 6 slivers. Place them in a small covered saucepan and add the olive oil. Cook over low heat for 15 to 20 minutes until tender and sweet. Do not brown.
- While the garlic braises, fry the pancetta in a large skillet until barely crisp, 3 to 4 minutes.
- Add the onion and continue cooking until it is soft and translucent, about 2 minutes longer.
- Add the beans, water, and red wine vinegar. Cover and cook, stirring occasionally, until the beans are bright green and tender.
- When the garlic is done, add it to the bean mixture along with the braising oil.
- Toss to coat the beans thoroughly and season to taste with salt and pepper. Transfer to the prepared casserole dish, cover and bake for 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these every Thanksgiving for the past 3 or so years. They are delicious! The best green beans ever!
I have made these every Thanksgiving for the past 3 or so years. They are delicious! The best green beans ever!
I used the Kentucky Wonder (Margaret Holmes brand) Italian style flat beans from the can, so I skipped the baking part. I just heated them till they reached a high simmer. I added more thick cut bacon, 9 piece, than the recipe called for above because I made 54oz of flat beans. The garlic really makes a big difference in this fantastic recipe. Next time I will add more sliced garlic. Who knew Kentucky could grow these delicious Italian beans?
I’ll have to look for that brand of beans and give them a try. It’s not always easy to find fresh or frozen. Thanks for letting us know!
Lynne,
Margaret Holmes Brand is very popular down here in the South. All her canned veggies have her own spice blend included in them. Their Vidalia Onion & Squash variety is very good and makes for a great quick casserole. They are much like Blue Runner brand on the bean side.