Braised Long Beans With Tomatoes Garlic And Mint Food

BRAISED BEANS

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• Heat the oil in large pot or Dutch oven over medium heat.
• Add the onions, celery and carrots and saute, stirring often, until the vegetables are tender, about 4 minutes.
• Add the green beans, tomatoes, salt and pepper.
• Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55-65 minutes.
• Stir in the parsley and season with additional salt and pepper, if desired.

GREEK GREEN BEANS BRAISED WITH MINT AND POTATOES

Steps:

• Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total).
• Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
• Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
• Stir and season with salt, pepper, and 2 Tbsp chopped mint.
• Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
• If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl.
• Sprinkle with a little additional fresh mint and serve warm.

LONG BEANS WITH TOMATOES

Steps:

• Blanch beans in boiling water and rinse in cold running water.
• Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
• Add tomatoes, tossing them until coated in spices.
• Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
• Add beans reduce heat and cook 5 min stir occasionally.
• Serve immediately.