The most recent Gourmet got me hungry for Greek green beans, the tender and richly flavorful braised kind, with tomatoes and onions and an indefinable flavor that comes from long cooking. But for various reasons I didn't like their recipe, and so I pulled together a few things this weekend to make my own.

These are crave-worthy green beans; 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. I had these alone for dinner last night and they were both warming and satisfying.

Greek-Style Braised Green Beans
serves 4

1 pound green beans, washed and snapped in half
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1 teaspoon red pepper flakes, or to taste
2 Roma tomatoes, chopped
Olive oil
1 cup white wine
1/2 teaspoon cinnamon
Salt and pepper
1 lemon, cut into wedges

Wash and snap the green beans, then chop the onion and garlic. Heat a little olive oil in a heavy lidded pan and fry the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and fry for another five minutes, gently.

Add the green beans and wine. Add a little water if it seems too dry. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 45 minutes, or until the beans are tender. Stir in the cinnamon, and season with salt and pepper. Serve with lemon wedges on the side.