Melt in Your Mouth Green Beans w Onion, Garlic, Tomato and EVOO
1.5# green beans, trimmed and cut into 1" pieces
1 medium onion, minced
3 cloves garlic, thinly sliced
1/3 c. EVOO
1 large tomato, peeled, seeded, and the flesh grated
2 T. water
1/4 t. aleppo pepper (I prefer espelette)
Combine everything except the lemon juice in a heavy bottom pot or slow cooker insert and stir to combine. Crumple a large square of parchment paper. Uncrumple it to the degree necessary to cover the beans with all edges inside the pot. (In the photo below, I used 6 bounds of beans.)
Cover the pot and cook on low for 5-7 hours, or medium low for 2-3 hours until beans are soft but not overcooked. Check every hour and stir to keep them moistened.
I don't have a slow cooker so I cooked mine in the oven for 12 hours as follows:
- 2 hours at 250 or until the beans are fragrant. Remove lid and parchment and stir every hour. Replace parchment and lid and return to oven.
- 8 hours at 200 (overnight). Remove lid and parchment and stir. Replace lid and parchment.
- 2 hours at 250 checking and stirring every hour until beans were soft.
Serve hot, warm, or at room temperature with a squeeze of lemon.
They are best when refrigerated overnight and then brought to room temp before serving.
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