Description
These slow-cooked braised green beans are deeply flavorful and comforting.
Ingredients
2 Tablespoons olive oil
1 lb green beans
1/2 large onion sliced
1/4 cup oil cured olives
zest from 1/4 lemon
1 can diced tomatoes
8 garlic cloves
salt and pepper
1/4 cup water (optional)
1 teaspoon dried thyme leaves or Herbes d’Provence
1 Tablespoon chopped tarragon (optional)
Instructions
Preheat the oven to 325 F.
In a brazier, dutch oven or oven-proof skillet with a lid, heat the oil over medium-high heat and sauté the onions and garlic until tender. Add the green beans, olives, lemon zest, and tomatoes (with juices). Season with salt and pepper and heat this mixture until the tomato juices are boiling. Cover a with a lid and transfer to the oven.
Bake for 1 1/2-2 hours or until the green beans are nice and tender. Stir in the tarragon if using. Taste and season again with salt and pepper to taste. If you would like it a little saucier, transfer the green beans back to the burner over medium-high heat and add 1/4-1/2 cup of water or broth and stir to deglaze the pan.
VARATION: Make it a one pot meal
Add 1 lb golf ball sized red or gold potatoes in the last 30 minutes of braising. If using larger potatoes, cut them half.
Add seasoned chicken breasts in the last 15-20 minutes of braising. Check the chicken breast for doneness and give it more time if needed. Or use chicken thighs and braise with the green beans for the whole 1 1/2-2 hours.
Serve with good bread.
