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Green Bean Ragout with Tomatoes and Mint

  • ACTIVE: 20 MIN
  1. 1/2 cup extra-virgin olive oil
  2. 2 medium red onions, finely chopped
  3. 3 large garlic cloves, minced
  4. 2 1/2 pounds green beans
  5. 1 1/4 cups drained oil-packed sun-dried tomatoes, thinly sliced
  6. 2 plum tomatoes, chopped
  7. 1 1/2 cups water
  8. Salt and freshly ground pepper
  9. 1/2 cup finely shredded mint leaves
  10. Pinch of sugar
  11. 2 tablespoons red wine vinegar
  1. In a soup pot, heat the oil until shimmering. Add the onions and cook over moderately high heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the green beans and stir to coat with the oil. Stir in the sun-dried tomatoes, plum tomatoes and water and bring to a boil. Season with salt and pepper, cover and simmer until the beans are tender, about 15 minutes. Add the mint and sugar and cook for 1 minute, then stir in the vinegar. Serve warm or at room temperature.