Slow-Cooked Green Beans

These Slow-Cooked Green Beans are an adaptation of a Greek recipe, resulting in meltingly tender and delicious beans. While the trend of “overcooking” vegetables has waned, this method proves that sometimes it’s worth it to achieve a delightful texture and flavor. The dish features green beans simmered in a flavorful mixture of olive oil, onion, tomato, water, and seasonings. The slow cooking process allows the beans to absorb all the delicious flavors, resulting in a satisfying and comforting side dish. Enjoy these slow-cooked green beans as a delightful accompaniment to a variety of main courses or as a standalone vegetable dish.

Makes: 4 servings

Time: About 1 hour

INGREDIENTS:

• About 11/2 pounds green beans, the smaller the better, trimmed
• 1/4 cup extra virgin olive oil, plus oil for sprinkling
• 1 cup chopped onion
• 1 cup peeled, seeded, and chopped tomato (drained canned is fine)
• 1/2 cup water, plus more if needed
• Salt and freshly ground black pepper
• Freshly squeezed lemon juice to taste, plus a few drops for sprinkling

INSTRUCTIONS:

1. In a large saucepan, combine the green beans, extra virgin olive oil, chopped onion, chopped tomato, water, salt, and freshly ground black pepper.
2. Bring the mixture to a boil over medium heat. Once it starts boiling, cover the saucepan tightly and reduce the heat to medium-low.
3. Allow the green beans to simmer slowly for about 1 hour, checking every 15 minutes. If needed, add a few tablespoons of water during cooking to prevent sticking.
4. Longer cooking, up to an additional 1 hour, will not harm the beans and will further enhance their tenderness and flavor.
5. When the green beans are very tender and all the liquid is absorbed, they are ready. If desired, you can refrigerate the beans (well wrapped or in a covered container) for up to 2 days at this stage.

SERVING TIPS:

• Serve Hot or at Room Temperature: Enjoy the slow-cooked green beans either hot or at room temperature, depending on your preference.
• Drizzle with Olive Oil and Lemon Juice: Just before serving, sprinkle the green beans with a little more extra virgin olive oil and a few drops of freshly squeezed lemon juice. This enhances the flavors and adds a fresh touch to the dish.

VARIATIONS:

1. Slow-Cooked Green Beans with Bacon: Add 1 strip of chopped bacon to the pot along with the beans. The bacon will infuse the dish with a rich and smoky flavor.
2. Green Beans, Pears, and Ham: Replace the onion with 2 somewhat ripe pears (preferably Bosc) cut into 1-inch chunks. Substitute the tomato with 8 ounces of ham, cut into 1/2-inch chunks. Brown the ham in olive oil before adding the pears and green beans. Cook until the green beans are crisp-tender, and the liquid reduces to a sauce. Season with salt and pepper and serve hot.
3. Green Beans with Yogurt and Dill: Omit the tomato and add 1 cup of yogurt and 1/2 cup of snipped fresh dill. Cook the beans for 30 minutes, ensuring they are tender but not overly soft. Remove from heat, stir in the yogurt and lemon juice, and season with salt and pepper. Serve warm or at room temperature, with a refreshing yogurt and dill flavor.

Experiment with these variations to discover your favorite way to enjoy these delicious Slow-Cooked Green Beans. Serve them as a delightful side dish alongside your favorite main courses or as a unique and flavorful vegetable dish on their own.