Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise — toothsome, but not mushy, with fibers broken down into savory flavors. These beans are my favorite way to enjoy fresh or frozen green beans, braised until tender with onion, garlic, white wine, and a touch of spicy pepper and lemon.
These are crave-worthy green beans, inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. They taste like far more than the sum of their parts. The wine brings out summery flavors in this warm dish, and they turn out soft but not mushy, firm but not crunchy. Use a pinch of chili pepper for spice, or two if you really want to warm things up.
When I want a spicy, tangy vegetable dish to eat as a side dish or on its on, over rice, these really hit the spot, with a lovely aromatic flavor that comes from long cooking. I had these alone for dinner last night and they were both warming and satisfying.
Greek-Style Braised Green Beans
serves 41 pound fresh or frozen green beans
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1/2 to 1 teaspoon red pepper flakes, or to taste
2 large Roma tomatoes, roughly chopped
1 tablespoon olive oil
1 cup dry white wine
1/2 teaspoon cinnamon
Salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
If the green beans are frozen, thaw at room temperature for about half an hour while prepping the rest of the ingredients. If fresh, wash them and snap off the ends, and snap each bean in half.
Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down.
Stir in the green beans, toss them to coat with the onion and oil. Pour in the wine and bring to a simmer over medium-high heat. Cover and cook for 45 to 60 minutes, or until the beans are tender to your liking.
Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.
More Green Bean Recipes:
• Lemony Green Beans With Almond Breadcrumbs
• Potatoes, Beans, and Corn in Lemon Brown Butter Sauce
• Green Beans with Almond Pesto
(Updated from post originally published 2007-02-06.)
(Images: Faith Durand)
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1 teaspoon of red pepper flakes? really?
Do you have a window into my kitchen? I was planning on making green beans tonight, but was also wondering if there was a way of using up the stray Roma tomatoes (exactly 2) and the leftover half lemon I have on hand. Spooky.
thank you! i miss the braised green beans from my favorite greek restaurant in nyc, symposium. they tossed in some peas and okra, too.
Ooh, perfect timing. I bought some green beans this week and wanted to do something different with them.
Just made these, and scarfed down almost the entire pound in one sitting! bravo!
>>>>1 teaspoon of red pepper flakes? really?
Posted by dr at 02/06/07 10:24 AM
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1 teaspoon gives it a nice kick, i added wee bit more - tassty!
I made these last night and they were a huge hit :)
This one of the few things I LOVE that my greek grandmother makes (she's not a very good cook). It's the only way I like eating soft green beans.
True story: i once served a version of this to my husband and he said, in admiration, "They're almost like canned!".
Cowdogs, that's so funny! And I kind of sympathize. Other than these, my favorites are French-cut canned green beans. (My secret vegetable indulgence.)
The Greek restaurant in my neighborhood makes the most amazing green beans. Can't wait to try this!
I too am a (formerly) closeted appreciator of the canned green bean. I wouldn't use them in recipes but I like them for a quick snack out of the can...
A version of this recipe is one of my very favorite go-to veggie dishes. I plan to try your variation--wine and cinnamon--but maybe not a whole teaspoon of red pepper flakes.
I made these quite a few times! (Greek-American) But I also add an 8oz can of tomato sauce. It adds a soupy tomato broth (zoomie) that can be sopped up with a crusty loaf of bread! During the summer you can use Italian Romano beans (flat beans) that are much tastier.
Is 45-60 minutes correct? That sounds awfully long for green beans.
@MCross yep - that's the whole point, here. The green beans get very tender. Their tough fibers need that much time to soften up. Cook to your taste though, of course. Check after 30 minutes and see if you like them yet. I personally like them pretty well-cooked.
One other note: If using frozen beans, do check a little earlier, as they often cook faster.
Thank you, Faith.
I will give these a try!
I make big batches of this in the summer when beans and tomatoes are overtaking the kitchen. It freezes beautifully, (I don't like frozen beans that "squeek" when you eat them) and gives us a nice taste of summer in the dead of winter.There is something comforting about the tenderness of the beans. We love them this way.
My recipe doesn't call for wine, but Ill be sure to try it that way next time. Thanks!