Long Cooked Green Beans Food

SLOW-COOKED GREEN BEANS

Slow-Cooked Green Beans image

Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.

Provided by Chef John

Categories Side Dish Vegetables Green Beans

Time 2h25m

Yield 6

Number Of Ingredients 8

Ingredients

6 slices bacon, sliced crosswise into 1/2-inch pieces
1 onion, sliced lengthwise
3 cloves garlic, minced
¼ cup tomato sauce
2 pounds fresh green beans, trimmed
3 cups chicken broth
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Cholesterol 12.6 mg, Fat 4.3 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 1.3 g, Sodium 781.9 mg, Sugar 4.6 g

LONG-COOKED GREEN BEANS

Long-Cooked Green Beans image

Provided by Suzanne Tracht

Categories Herb Onion Vegetable Side Christmas Hanukkah Thanksgiving Green Bean Fall Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

4 pounds green beans (preferably Blue Lake variety), trimmed
1 cup extra-virgin olive oil
1 medium Spanish onion, thinly sliced
4 garlic cloves, smashed and peeled
1 bay leaf
1 dried red chile pepper
4 cups chicken stock or low-sodium chicken broth
1/2 cup aged balsamic vinegar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside.
In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.

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