And I’ve been waiting to try this recipe that appeared in early August in the New York Times. So glad to see green beans in our box today.
Yes, you can lightly steam your green beans, but sometimes what you really want is a dish of beans that’s been slowly braised with wonderful aromatic companions. I grew up with a dish like this, served over rice pilaf. My mom added cubes of browned beef, but otherwise, this is pretty much her recipe.
Ingredients:
6 tablespoons extra virgin olive oil 2 medium onions, chopped 2 garlic cloves, chopped 1 pound green beans, trimmed and cut in half widthwise 2 medium tomatoes, peeled, cored and chopped 1 tablespoon sugar 1 teaspoon salt Black pepper 1/4 cup roughly chopped mint Thick yogurt, for serving Lemon wedges, for serving.
Preparation:
In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.