Braised Green Beans with Tomatoes and Garlic
Tonight I had a really great, satisfying dinner.
Satisfying to me, anyway.
I love potatoes (obvi) and I love green beans and I love rice. Too starch-laden for some, but for me it was a great vegetarian combo that rocked my socks. It’s relatively healthy, low calorie, and full of flavors and textures.
So today when I found myself with a huge bag of green beans, a few surprisingly fragrant tomatoes, and a head of garlic, but sans an onion and yogurt, I knew what was for dinner. I combined the two recipes to make this, and boy did it hit the spot!
The smells wafting from my kitchen as these green beans cooked were phenomenal. I was starving by the time they were done.
This recipe is perfect for those older, larger green beans which are often too tough for a quick sauté or steaming. The 45 minute cooking time might seem insane, but it was perfect. Kind of like this one from the lovely Elise at Simply Recipes, courtesy of the Pioneer Woman’s cookbook. Much debate in the comments regarding the cooking time!
I found these beans to be perfectly done. They’re not crispy by any means, but they’re not mush either. They still have some chew.
Here’s how to make them…
Sautee some garlic in olive oil until fragrant, taking care not to burn it, 3 minutes or so. Add in all your remaining ingredients and season with salt and pepper:
Bring that all to a boil, reduce heat, cover, and simmer for 45 minutes, until you have this:
The NY Times recipe recommends letting the beans cool to room temp before serving. I went ahead and prepared my rice and finished up the dessert I was making. By the time I plated the green beans, they were still slightly warm. I think the brief rest lets these simple flavors meld even more.
- 1/4 cup olive oil
- 3 cloves garlic, chopped or minced
1 lb. green beans, washed and trimmed
- 2 medium tomatoes, cored and chopped
- 1 cup water
- 1/2 tablespoon sugar
pinch of onion powder
1/2 teaspoon salt
freshly ground black pepper
1. In a large sauté pan or heavy bottomed pot, heat olive oil over medium heat. Add garlic and cook 2 minutes; do not let it burn.
2. Add green beans, tomatoes, water, sugar, onion, salt, and pepper. Bring mixture to a boil, then cover and reduce heat to a light simmer. Cook, covered, until green beans are tender and tomatoes are broken down.
3. Let come to room temperature before serving, if desired.