Ingredients
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5 tablespoons extra-virgin Olive Oil
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1 Onion
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2 tablespoons minced fresh Oregano
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4 Garlic
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1½ cups Water
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1½ pounds Green Beans
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1 pound Yukon Gold Potatoes
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½ teaspoon Baking Soda
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1 (14.5-ounce) can diced Tomatoes
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1 tablespoon Tomato Paste
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Salt
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Black Pepper
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3 tablespoons chopped fresh Basil
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Lemon Juice
Directions
Unlike crisp-tender green beans that have been steamed or sautéed, Greece’s traditional braised green beans boast a uniquely soft, velvety texture without being mushy. Unfortunately, achieving this can require upwards of 2 hours of simmering. To get ultratender braised green beans with less cooking time, we first simmered them with a pinch of baking soda to weaken their cell walls. Once the beans were partially softened, we stirred in canned diced tomatoes to add sweet flavor; their acid also neutralized the baking soda and prevented the beans from oversoftening. The beans turned meltingly tender after less than an hour in a low oven. Sautéed garlic and onion plus some lemon juice, basil, and a drizzle of olive oil delivered bright flavor and richness. Finally, to make the dish more substantial, we added chunks of potatoes; 1-inch pieces turned tender in the same amount of time as the beans.
Steps
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1
Done
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Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in oregano and garlic and cook until fragrant, about 30 seconds. Stir in water, green beans, potatoes, and baking soda, bring to simmer, and cook, stirring occasionally, for 10 minutes. |
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2
Done
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Stir in tomatoes and their juice, tomato paste, 2 teaspoons salt, and ¼ teaspoon pepper. Cover, transfer pot to oven, and cook until sauce is slightly thickened and green beans can be cut easily with side of fork, 40 to 50 minutes. |
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3
Done
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Remove pot from oven. Stir in basil and season with salt, pepper, and lemon juice to taste. Transfer green beans to serving bowl and drizzle with remaining 2 tablespoons oil. Serve. |
