Slow Cooked Green Beans

Posted by Emily Wiley on 07/09, 2010 at 01:00 PM

Slow Cooked Green Beans. Credit Emily Wiley.

Green beans are sold canned and frozen year round. But you can find cartons of fresh whole beans at your local market now through September.

While baked green bean casserole is a familiar dish on the Thanksgiving Day dinner table, beans can also be steamed, boiled, and stir fried.

This recipe slow cooks them with onions, tomatoes, and lemon juice to yield a soft and subtle side dish.

How do you like your green beans?

Ingredients

1 1/2 lbs green beans, trimmed
1/2 cup extra-virgin olive oil
1 cup onion, chopped
1 cup tomato, chopped
1/2 cup water
Salt and freshly ground pepper
Freshly squeezed lemon juice

Directions

Combine all ingredients in a large saucepan and bring to a boil. Cover and cook over medium-low heat for about 1 hour. Check every 15 minutes and add more water, if necessary. The beans are ready when all of the liquid has been absorbed. Add more salt and pepper and lemon juice to taste.

(Adapted from Mark Bittman)

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{name} Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple

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