Slow-Cooked Green Beans 2

The market was beautiful last Sunday, and the bags-of-mixed-veg lady ($4 per instead of her usual $3, alas, though she hopes to have the prices back down soon) had irresistible green beans and Brussels sprouts for sale.This recipe is a riff on the one in both Bittmans - just increased the amount of onion and tomato, added garlic and seasoned with fish sauce at the end.

NOTE: Apparently, I have cooked this before. While that version is good, I'm ok with the double-post because of the picture and the patis variant.

• 1.75 lbs. green beans, trimmed
• 1-1/2 cup onion, chopped
• 8 cloves garlic, crushed
• 1-1/2 cup tomato, chopped (mine was a mix of hand-crushed and diced)
• 1/4 cup olive oil
• 1/2 cup water, plus more if needed
• salt and freshly-ground black pepper
• at least 1 tsp. fish sauce (patis)

Combine everything in a large pot and bring to a boil. Cover tightly and cook over medium-low heat for at least one hour, checking every 15 minues and adding a couple of tablespoons of water if necessary.

When the beans are very tender and the liquid is gone (didn't wait quite that long in this case - they were falling apart and creamy-tender about 1-1/2 hour in), they're ready. Season with fish sauce to taste.

Serve hot or at room temperature.