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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Slow Good Green Beans

February 19, 2015

Slow Good Green Beans
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Slow Good Green Beans

What do you need to make Slow Good Green Beans?

Time.


Patience.

If you have these two things, you can make the best slow cooked green beans you’ve ever had. No crockpot required.

They are SO good, I have made them three times in the past week. So good, we ate half a pound of the last batch before I could even photograph them for the recipe. “But they’re just green beans” you say.  Big Deal.

What makes these green beans SO GOOD?

 

Once you have made them with the magical compliments, fresh tomatoes and roasted garlic (from a jar), you won’t want to make them any other way. Promise.

Assemble ingredients: Green beans, fresh tomato, roasted garlic, olive or vegetable oil, vegetable cooking spray, salt, pepper, cayenne (optional)
Assemble ingredients: Green beans, fresh tomato, roasted garlic, olive or vegetable oil, vegetable cooking spray, salt, pepper, cayenne (optional)

This “Greek style” green bean recipe comes from chef and children’s book author Crescent Dragonwagon.  No, I’m not kidding. That’s really her name. On the NPR program “The Splendid Table”, Crescent explains, “Back in my restaurant days, I once received a proposal of marriage from a guest on the basis of these green beans.”

You’ll fall in love too with these tender beans flavored with bits of tomato and roasted garlic jam. Let them cook slowly until they look limp and are about to fall apart.

They are not beautiful to LOOK AT, but win first prize in TASTE.

Lay out ingredients and then cook s l o w l y.
Lay out ingredients and then cook s l o w l y.

Last month I had a cooking play date with my niece. We decided to make some family friendly recipes to expand her dinner rotation, and green beans are one of the few vegetables her husband likes. This easy but intensely flavorful recipe won him over.

Blanche the green beans and refresh them in cold water.
Blanche the green beans and refresh them in cold water.
In a cold pot with a lid, place oil, roasted garlic, green beans, then tomatoes. Don't stir!
In a cold pot with a lid, place oil, roasted garlic, green beans, then tomatoes. Don’t stir!
Let cook on lowest heat, covered, an hour or more until tomatoes begin to melt and beans are very soft.
Let cook on lowest heat, covered, an hour or more until tomatoes begin to melt and beans are very soft.
Season to taste at the end with salt, pepper and cayenne.
Season to taste at the end with salt, pepper and cayenne.

If you are short on time, try making these in the evening after dinner, then reheat them the next day. They are great hot OR cold.

Serve with protein of choice and quinoa or your favorite grain. For extra color, add some fresh herbs like parsley, cilantro or dill. Dig in!
Serve slow good green beans with  quinoa or your favorite grain. For extra color and flavor, garnish with  fresh chopped herbs like parsley, cilantro or dill.
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★★★★★ 5 from 1 reviews

Slow Good Green Beans

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4+ servings 1x
  • Category: Side
  • Cuisine: Greek
Slow Good Green Beans

Recipe adapted from Bean by Bean, A Cookbook By Crescent Dragonwagon. Assemble in minutes and then cook slowly for intensely flavorful green beans speckled with tomato and roasted garlic jam.

Ingredients

  • 1 lb. fresh green beans, ends removed
  • Vegetable oil cooking spray
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped roasted garlic (5 – 6 cloves)
  • 1 large or two small fresh tomatoes, chopped
  • Kosher salt
  • Coarse ground black pepper
  • Pinch of cayenne pepper (optional)

Instructions

Blanche the beans:

  1. Bring a large pot of water to a boil, add green beans and cook for two minutes. While green beans cook, fill another bowl with ice water.
  2. Remove green beans from the heat and drain in a mesh strainer or colander.
  3. Plunge beans into the ice bath for a minute to cool them completely, then drain.

Set a large pot or heavy-duty skillet with a tight fitting lid on the stove.

  1. Spray the inside of the pot with cooking spray. Pour in olive oil and garlic.
  2. Add green beans and then the tomatoes on top. Don’t stir the mixture.
  3. Turn the burner to the lowest heat possible. Cover the beans and let cook without stirring for an hour. It’s going to be difficult not to stir, but don’t stir!
  4. Check beans after an hour. If they are not very soft, let them cook another 15- 20 minutes. They should look tender and slightly browned, with sweet bits of tomato garlicky goodness sticking to them.
  5. When beans are very soft, remove lid and stir gently.
  6. If there’s a lot of liquid at the bottom of the pot, turn up the heat to medium high and stir gently without pausing until most of the excess liquid evaporates.

Turn off the heat.

  1. Add salt and pepper to taste and a pinch or two of cayenne. Stir, taste again and serve.
  2. Good hot or cold!

 

Can be made...

Gluten FreeHealthyVeganVegetarian

7 Comments

Comments

  1. Beatrice Pickens says

    February 27, 2015 at 8:04 AM

    Dana great recipes.

    Reply
  2. Beatrice Pickens says

    February 27, 2015 at 8:07 AM

    Dana keep up the good work. Wonderful ideas.

    Reply
  3. Chelsea G says

    March 5, 2015 at 12:52 PM

    I made these this week–so delicious!

    ★★★★★

    Reply

Trackbacks

  1. Pepper 'N Rice Bake - Dig In With Dana says:
    July 31, 2015 at 3:22 AM

    […] vegetable recipes on the blog are Greek Frittata and Greek Frittatta Cups. Other winners include these green beans, stuffed peppers and squash, and this delicious, marinated tomato and mozzarella […]

    Reply
  2. Savory Zuchinni Pie GF and Vegetarian says:
    November 9, 2015 at 12:17 AM

    […] However, you will find some of my family’s favorite vegetable recipes here, like this easy gazpacho or our year-round best cucumber salad and these melt in your mouth slow good green beans. […]

    Reply
  3. Ten Thanksgiving Sides and Sweets - Dig In With Dana says:
    November 17, 2017 at 8:45 PM

    […] Slow Good Green Beans […]

    Reply
  4. Low Carb Spinach Parmesan Pie - Dig In With Dana says:
    January 19, 2018 at 5:21 PM

    […] Slow Good Green Beans […]

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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