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Slow-Cooked Green Beans with Tomatoes and Olive Oil
We love a snappy, blanched green bean, but we also adore the melt-in-your-mouth, slow-cooked green beans popular in Turkish cuisine.
Trust us when we say: this technique revolutionized the way we think about cooking vegetables and we’re certain it will do the same for you.
How to Make It
Ingredients
- 3 tbsp good-quality olive oil
- 1 medium onion, sliced
- 4 garlic cloves, thinly sliced
- Aleppo pepper, to taste (optional)
- 4 ripe Roma tomatoes, chopped
- 1 lbs Italian flat beans or green beans, trimmed
- ½ tsp fine kosher salt
- ½ cup roughly chopped mint or dill
- Greek yogurt, for serving
Instructions
- Heat a large frying pan over medium-high heat. Add oil then onion and garlic. Cook until onion has softened, but not browned, 3 to 5 minutes. Add Aleppo pepper, if using, and cook for 30 seconds. Stir in beans and cook until bright green, 2 to 4 minutes.
- Add tomatoes and salt. Bring to a boil then cover and reduce heat to medium-low. Cook until beans are very tender, and tomatoes are saucy, about 30 minutes.
- Remove from heat then stir in mint or dill. Serve with yogurt.
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