RECIPE

Spicy Slow-Cooked Green Beans

• Recipe by Nancy Harmon Jenkins

This is a delicious simplification of Ftima Mahjoub's stew of fresh favas and artichokes. Slow cooking the parsley, spinach and green beans creates a meltingly tender texture.

• Healthy
• Make-Ahead

Ingredients

1. 1/2 cup extra-virgin olive oil
2. 1 medium onion, coarsely chopped
3. 2 tablespoons Tabil
4. 1 tablespoon hot paprika
5. 2 cups packed chopped flat-leaf parsley (1/2 pound)
6. 2 cups packed thinly sliced spinach leaves (4 ounces)
7. 1 1/2 pounds green beans
8. Salt
9. 2 cups water

Directions

1. In a large enameled cast-iron casserole, heat the olive oil. Add the onion, Tabil and paprika and cook over low heat, stirring, until fragrant, about 4 minutes. Add the parsley, spinach, green beans and 1/2 teaspoon salt. Cover and cook over low heat, stirring once or twice, until the green beans start to soften, about 15 minutes. Add 1 cup of water, cover and cook for 20 minutes. Add the remaining 1 cup of water, cover and simmer until the beans are very tender, about 20 minutes longer. Season with salt and serve.

Make Ahead

The beans can be refrigerated overnight.