This came to me from Neva Munoz, one of our wonderful Venturian CSA Site Hosts. The recipe was originally published by Mark Bittman, renowned NY Times foodie. Neva had a few recommendations (below). I cooked them in a slow cooker because I’m busy and lazy. This was my first attempt at the recipe and I thought they were awesome and didn’t last very long (some were eaten during the cooking process, you know testing, that sort of thing!).
1 1/2 pounds green beans, trimmed
1/4 cup extra virgin olive oil, plus more for drizzling
1 cup chopped onion
1 cup peeled, seeded, and chopped tomato (canned are fine, drain them first)
1/2 cup water, plus more if needed
Salt and freshly ground pepper
Freshly squeezed lemon juice to taste, plus a few drops for sprinkling
1. Combine all ingredients in a large saucepan and bring to boil. Cover tightly and cook over medium-low heat for 1 hour, checking every 15 minutes and adding water by tablespoons if necessary. Longer cooking, up to 1 hour longer, will not hurt a bit.
2. When beans are very tender and all the liquid is absorbed, they’re ready. Serve hot or at room temperature, drizzled with a little more oil and a few more drops of lemon juice.
I typically uses less olive oil and do not drain the tomatoes which creates a wonderful sauce.
I followed the recipe with the exception of using a fresh tomato and left the juice as well. I used 1/2 of a lemon for juice. Cooked them on high for one hour, then low for 2 hours.