Chef Chuck's Italian Beef with Green Beans

Carne con i Fagiolini


Slowly cooked beef submerged in crushed tomatoes, and fresh green beans. Start this dish in the afternoon, and in a few hours you will have very tender beef. A heart warming dinner served with a side of creamy mashed potatoes.




Italian Beef with Green Beans


1 - 2 pounds bottom round beef
3 tablespoons olive oil
2 garlic cloves
1 large can crushed tomatoes
1/2 pound fresh green beans
2 teaspoons dry oregano
salt and pepper


Bring meat to room temperature, wash and cut in 1/2 inch slices. In a heavy cast iron pot simmer olive oil and garlic for about 2 or 3 minutes, remove garlic and discard. Season beef with salt and pepper, brown on both sides, add salt and pepper. Pour in crushed tomatoes, oregano, salt and pepper. Cover and simmer on low for 1 1/2 hours. Wash and cut off ends of green beans, cut in half add to sauce. Simmer an additional 1/2 hour.

Chef Chuck's Bean and Farro Soup

Zuppa di Fagioli e Farro


This bean and farro soup is fit for a Roman, packed with flavors to warm you up! Farro is an ancient grain popular in Italy. Sometimes hard to find, you can substitute with spelt or even barley. A healthy and hearty soup to enjoy with crusty Italian bread and red wine.


Bean and Farro Soup


1 cup farro, whole grain
3 tablespoons olive oil
1 slice pancetta, 1/2 inch, diced
1 hot Italian sausage
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 can (14.5 oz.) diced tomatoes
1 tablespoon red wine vinegar
6 cups chicken broth
2 cans white beans
grana padano, grated
red hot pepper flakes, optional


Wash and rinse farro, cook in plenty of salted water for 1 hour, drain. In a large pot heat olive oil, remove sausage from casings and break up, cook along with the pancetta for about 5 minutes. Add all vegetables and saute another 5 minutes. Add tomato paste and brown for a few minutes, add tomatoes, garlic, vinegar, farro and broth. Simmer with lid on for 1 hour, stirring and checking that there is enough liquid. You can add broth or even a little water if needed. Add beans and simmer an additional 1/2 hour. This is a thick soup! Grate grana padano, or parmigiana over the soup and red hot flakes.

Chef Chuck's Green Bean and Carrot Salad

Fagiolini Verdi e Carote

Green beans and carrots with the orange honey vinaigrette is a sweet summer salad. The flavors come alive with a sunny orange taste. Select freshly picked organic vegetables, to obtain a healthy and flavorful salad.

Orange Vinaigrette
juice of 1 orange
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
salt and pepper to taste


Whisk together all ingredients.

Green Bean and Carrots

1 pound green beans
5 carrots, sliced


Wash and cut beans, slice carrots and steam. Combine green beans and carrots, pour vinaigrette over and toss.

Chef Chuck's Green Bean and Potato Salad

Insalata di Patate

Green beans and potato salad has been a summer time staple my whole life. My Mom made this salad a lot, during our back yard barbecues. I like a light coat of dressing because you are able to enjoy the flavors of these fresh organic vegetables.


Green Bean and Potato Salad

1 pound fresh green beans
1 1/2 pounds red potatoes
1 red onion, sliced
extra virgin olive oil
balsamic vinegar or
red wine vinegar
salt and pepper


Place whole potatoes in a large pot of salted water, bring to a boil and simmer until tender, about 15 minutes, drain, cool and cut in quarters. Trim and snap green beans, steam and cool. Combine potatoes and beans in a large bowl add onions, olive oil, balsamic vinegar, salt and pepper. Add oil, vinegar, salt and pepper to your desire.