Mediterranean Braised Green Beans with Tomatoes
In this version of a dish served across Turkey and much of the Mediterranean, fresh green beans are slowly braised with tomatoes, onions, garlic and a generous amount of olive oil resulting in the most beautiful buttery side dish!
Servings: 4
Equipment
Ingredients
- 2 medium tomatoes
- 1/3 cup extra-virgin olive oil plus more for drizzling if desired
- 1 large onion quartered and sliced
- 4 cloves garlic chopped
- 1 pound green beans trimmed and halved crosswise
- 1 cup water
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar or to taste
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare an ice bath. Bring a saucepan of water to a boil. Cut a small "X" in the bottom of the skin of each tomato with a sharp paring knife.
- Blanch the tomatoes by immersing them in the boiling water for 20-30 seconds or until you can see the skin begin to curl and peel away.
- Using a slotted spoon, transfer the tomatoes to the ice bath to stop the tomatoes from cooking. Drain, peel, seed as best you can and chop. Set aside.
- Heat the olive oil in a deep skillet or saute pan over medium heat.
- Add the onion and garlic and cook, stirring occasionally, until the onions begin softening up, approximately 5-6 minutes.
- Add the tomatoes and cook, stirring occasionally until they begin to break down, approximately 4-5 minutes.
- Add the green beans, water and crushed red pepper flakes. Bring to a boil, reduce heat to low, cover with the lid slightly ajar. Simmer, stirring occasionally until the beans are very tender, approximately 45 minutes.
- Season with salt and black pepper. Add sugar.
- Sprinkle with chopped fresh parsley and serve with lemon wedges.
Notes
TIP:
- A squeeze of lemon juice provides a lovely flavor balance.
- Can be made 4 days ahead and refrigerated, covered.
- Gently reheat in a saucepan over medium-low heat to serve hot or let come to room temperature and serve.
- Can also be reheated in the microwave.
- Cool thoroughly. Place in an airtight container or freezer bag and freeze for up to 2 months.
- With any frozen vegetable, water seems to come out of nowhere, so heating directly from frozen will yield a better result.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 19mg | Potassium: 457mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1370IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 2mg