Monday, August 24, 2020

Braised Green Beans

I usually do not like my vegetables to be overcooked and mushy but this dish is an exception. These slow-braised green beans are full of flavor and just melt in your moutn. The trick is to cook it over low heat for a few hours. I’ve posted this recipe before but I have made adjustments over the years so I'm posting what I think is the best version here. It tastes delicious and makes an excellent side dish for any meal.
Home Cookin v9.81 Chapter: My Recipes
1 lb green beans, trimmed and snapped into 2-inch pieces
4 cloves garlic, minced
1/2 large red onion, diced
2 Roma tomatoes, chopped fine
Juice of half a lemon (more or less to taste)
1/4 cup olive oil
2 Tbsp water
1 Tbsp dried or 2 Tbsp fresh thyme, dill, or oregano (or a combination of all three)
salt and pepper to taste

Place the beans, garlic, onion, and tomatoes in a Dutch oven. Add the liquids and about a teaspoon of salt and half a teaspoon of the pepper.

Cover and place over medium low heat. Cook for a few hours, until the beans are almost fall-apart tender. Remove the cover and raise the heat to medium to cook off any liquid left in the pot. Remove form the heat and stir in the fresh herbs. Adjust the seasonings to taste.

Can be served hot or at room temperature. Serve with Greek yogurt, if desired.

adapted from

Exported from Home Cookin v9.81

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