I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
Ingredients:
6 tablespoons extra-virgin olive oil, divided 3 medium cloves garlic, sliced Pinch red pepper flakes 1 pound beans, ends trimmed, beans cut into 2-inch lengths Kosher salt and freshly ground black pepper 2 cups diced tomatoes 2 tablespoons packed chopped fresh mint leaves
Preparation:
In a large sauté pan, add 3 tablespoons olive oil, garlic, and red pepper flakes. Set over medium heat and cook, stirring, until garlic is lightly golden, about 4 minutes.
Add beans and raise heat to high. Cook, stirring, until beans are bright green and beginning to sear, 3 to 4 minutes. Season with salt and pepper.
Add tomatoes to pan. Bring to a simmer. Lower heat to maintain simmer and cook uncovered, stirring occasionally, until beans are very tender throughout and tomato has reduced to a thick sauce, about 30 minutes. Add water, if necessary, 1 tablespoon at a time, to prevent tomatoes from scorching during cooking. Stir in mint and remaining 3 tablespoons olive oil. Season with salt and pepper. Serve warm. Alternatively, chill in refrigerator, then serve chilled or at room temperature, or rewarm before serving.