Recipes Spicy Slow-Cooked Green Beans Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print