Mediterranean Braised Green Beans

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"Beans are "something altogether different" says Andrew Janjigian of Cook's Illustrated. The creamy texture of these beans is due to the use of baking soda right before the tomatoes. An interesting twist."
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Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. Place oven rack in lower middle position. Heat to 275.
  2. Heat 3 T olive oil in a dutch oven. Saute onions until softened.
  3. Add garlic & cayenne, cook until fragrant, about 30 seconds.
  4. Add 1 1/2 cps. water, baking soda, and beans.
  5. Bring to a simmer.
  6. Reduce heat to med.-low, cook, stirring occasionally for 10 minutes.
  7. Stir in tomato paste, tomatoes and their juice, salt and pepper.
  8. Cover pot, transfer to oven.
  9. Cook 40-50 minutes, until sauce is slightly thickened and beans can be cut with a fork.
  10. Stir in parsley w/ vinegar to taste.
  11. Drizzle w/remaining olive oil.
  12. Serve.



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