Wednesday, February 24, 2010

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.

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