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.

Also on Goop
recipes
Slow Roasted Turkey

A very simple, juicy and delicious way to cook the bird, while offering something slightly different. We used a small turkey (about 8½ pounds), but the method remains the same however large your bird.

Read More
recipes
Balsamic Dressing

This dressing is so quick and delicious, you'll never buy a pre-made version again.

Read More
recipes
Broccoli & Arugula Soup

The broccoli is made more a bit more dynamic with a handful of peppery arugula in this simple detox-friendly recipe.

Read More

You first

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