Slow-Cooked Green and Yellow Beans
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 12
This flavorful long-simmered dish is a nice change from the usual quick sautés, and it’s an especially good method for overgrown beans that can be a little woody.
- 1/2 cup extra-virgin olive oil
- 1 very large yellow onion, minced
- 4 large garlic cloves, minced
- 3 medium tomatoes, chopped
- Two 2-ounce cans anchovies in oil, drained and chopped
- 1/2 cup capers, drained and rinsed
- 3 1/2 pounds mixed green and yellow beans, such as romano, yellow wax and green beans
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup coarsely chopped flat-leaf parsley
- Freshly ground pepper
- In a very large pot, heat the olive oil. Add the onion and garlic, cover and cook over moderate heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the tomatoes, anchovies and capers, cover and cook over moderate heat until the tomatoes just begin to break down, about 5 minutes. Add the mixed beans and lemon zest, cover and cook for 5 minutes, stirring frequently. Add 1/2 cup of water, cover and cook over low heat, stirring frequently, until the beans are very tender and beginning to fall apart, about 45 minutes; add more water if the beans become too dry. Stir in the lemon juice and chopped parsley, season with salt and pepper and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.