EEE Cooks: Stewed Green Beans (Recipe)

Recently we saw a “Sara’s Secrets” show where Sara Moulton made stewed green beans with tomato and mint. We omit the mint since it is not yet growing in our herb garden and serve our version of this flavorful vegetable as a side dish.

We start by rinsing our green beans in a colander with cold water. Then we put a large pan on the stove and begin heating it with the olive oil over medium-low heat. We add the onion and cook it gently, stirring occasionally, until softened.

While the onion is cooking, we snap off both ends of each green bean. Discarding the ends, we place the green beans on a plate. When all the green beans are trimmed, we add them to the pan, along with the garlic, and stir. Using a sharp knife, we cut each tomato, removing the skin and flesh, leaving the seed pod. We chop the tomatoes, yielding about ¾ cup, and add them to the pan. We add some salt and pepper and the water, then raise the heat to medium-high. When the mixture is boiling, we lower the heat to medium-low, cover, stir occasionally, and cook for 20 minutes.

After 20 minutes, the green beans are tender and the liquid has reduced to a nice glaze. We taste for salt and pepper and serve warm sprinkled with hot pepper flakes.

Stewed Green Beans

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