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Old November 12, 2012   #25
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Greek-Style Braised Green Beans

From: ArcaMax Publishing's "Variety Menu," by Faith Durand (10/28/2012)
(Faith Durand is a writer for TheKitchn.com, a nationally known blog for people who love food & home cooking.)

Notes from Faith: Greek-style green beans, a softer, spicier take on a dinner favorite! Green beans are sometimes touted as the elemental food of the garden, meant to be picked & eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise -- toothsome, but not mushy, with fibers broken down into savory flavors. These beans are my favorite way to enjoy fresh or frozen green beans, braised until tender with onion, garlic, white wine & a touch of spicy pepper & lemon.

The recipe is inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. They taste like far more than the sum of their parts. The wine brings out summery flavors in this warm dish & they turn out soft but not mushy, firm but not crunchy. Use a pinch of chili pepper for spice, or two if you really want to warm things up.

When I want a spicy, tangy vegetable dish to eat as a side dish or on its own, over rice, these really hit the spot, with a lovely aromatic flavor that comes from long cooking.

Serves 4

Ingredients:
1 lb fresh or frozen green beans
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1/2 to 1 teaspoon red pepper flakes, or to taste
2 large Roma tomatoes, roughly chopped
1 cup dry white wine
1/2 teaspoon cinnamon
salt & freshly ground black pepper
1 lemon, cut into wedges, to serve

Directions:
1. If the green beans are frozen, thaw at room temperature for about half an hour while prepping the rest of the ingredients. If fresh, wash them & snap off the ends, then snap each bean in half.

2. Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Saut? the onion & garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper & tomatoes & saut? for another 5 minutes, until the tomato begins to break down. Stir in the green beans, toss them to coat with the onion & oil. Pour in the wine & bring to a simmer over medium-high heat. Cover & cook for 45 to 60 minutes, or until the beans are tender to your liking.

3. Stir in the cinnamon & season to taste with salt & pepper. Serve with lemon wedges on the side.
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