Slow-Braised Green Beans There was some discussion in the test kitchen on whether to use fresh or canned tomatoes for braising the green beans. After a few trials, we decided fresh is best, keeping the dish a bit lighter. Though we love the simply blanched, French-style green bean preparation, slow-braising them with tomatoes makes for an incredibly tasty and warming preparation. Perfect for going into fall. 1. Place a large, wide pot (a dutch oven works well for this) over medium high heat. Coat the bottom of the pot with olive oil and add the onion. Cook for about a minute until soft and translucent, then add the garlic and cook for another minute until soft. 2. Add the green beans and the stock. Using your hands, crush the tomatoes into the pot and mix. Season with salt and pepper. Cover and turn heat down to a medium-low heat. Cook for about 2 hours, until beans are very tender and beginning to fall apart. Serve at room temperature. makes 41 1/2 pounds green beans, trimmed, 1 medium yellow onion, chopped, 2 garlic cloves, minced, 2 large, ripe tomatoes, 1/2 cup chicken or vegetable stock, 1/2 lemon, juiced, olive oil, salt + pepper.

Make

Tip

Using fresh tomatoes (rather than canned) is essential here.

Slow-Braised Green Beans

goop

There was some discussion in the test kitchen on whether to use fresh or canned tomatoes for braising the green beans. After a few trials, we decided fresh is best, keeping the dish a bit lighter. Though we love the simply blanched, French-style green bean preparation, slow-braising them with tomatoes makes for an incredibly tasty and warming preparation. Perfect for going into fall.

makes 4

1 1/2 pounds green beans, trimmed

1 medium yellow onion, chopped

2 garlic cloves, minced

2 large, ripe tomatoes

1/2 cup chicken or vegetable stock

1/2 lemon, juiced

olive oil

salt + pepper

1. Place a large, wide pot (a dutch oven works well for this) over medium high heat. Coat the bottom of the pot with olive oil and add the onion. Cook for about a minute until soft and translucent, then add the garlic and cook for another minute until soft.

2. Add the green beans and the stock. Using your hands, crush the tomatoes into the pot and mix. Season with salt and pepper. Cover and turn heat down to a medium-low heat. Cook for about 2 hours, until beans are very tender and beginning to fall apart. Serve at room temperature.

You may also like
recipes
Carciofi alla Romana

This beautiful and delicious springtime antipasti, created by Mario Batali, is an easy and impressive entertaining staple.

Read More
recipes
Pasta Dough

From Roberta's Cookbook, an easy to make pasta dough for all occasions. We tried it out for an edition of Cookbook Club.

Read More
recipes
Seared Tuna Lettuce Cups

This recipe is quick, easy and most importantly delicious! I know it’s still winter in most of the US but it feels like summer here in California and this is the perfect meal to eat on a warm sunny day.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.