Slow-Braised Green Beans
Friday, 15 November 2013
This is a healthy, easy and so delish recipe, perfect for this crisp season. Thanks mummy for teaching me so much about cooking!
• 500 gr green beans, trimmed
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 large, ripe tomatoes (or canned)
• 1/2 cup chicken or vegetable stock
• 1/2 lemon, juiced
• olive oil
• salt + pepper
Place a large, wide pot over medium/high heat. Coat the bottom of the pot with olive oil and add the onion. Cook for about a minute until soft and translucent, then add the garlic and cook for another minute until soft.
Add the green beans and the stock. Using your hands, crush the tomatoes into the pot and mix. Season with salt and pepper. Cover and turn heat down to a medium-low heat. Cook for about 2 hours, until beans are very tender and beginning to fall apart. Serve warm or room temperature.
I use this recipe as side dish with meat or with some French cheese such as brie.