Slow Cooked Green Beans

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.

Neva’s Notes:
I typically uses less olive oil and do not drain the tomatoes which creates a wonderful sauce.

My Notes: 
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.

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