RECIPE: Melt-in-Your-Mouth Green Beans

This recipe is originally from Paula Wolfert's Slow Mediterranean Kitchen, one of my favorite cookbooks.  I've found different versions online but in an effort to make the recipe more user friendly they eliminate some crucial steps and the result does not seem as appetizing.

Melt in Your Mouth Green Beans w Onion, Garlic, Tomato and EVOO

Serves 4

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)
salt
lemon juice

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.