Recipes

Spicy Slow-Cooked Green Beans

Name: Spicy Slow-Cooked Green Beans
Ingredients: 1/2 cup extra-virgin olive oil; 1 medium onion, coarsely chopped; 2 tablespoons Tabil; 1 tablespoon hot paprika; 2 cups packed chopped flat-leaf parsley (1/2 pound); 2 cups packed thinly sliced spinach leaves (4 ounces); 1 1/2 pounds green beans; Salt; 2 cups water

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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.Plus: More Vegetable Recipes and Tips

By Nancy Harmon Jenkins

Updated on March 29, 2015

Yield:

6

Ingredients

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

Directions

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.