Mediterranean Braised Green Beans with Potatoes and Basil
Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?
A cookbook recipe exclusively for ATK Essential members from Cook It In Your Dutch OvenGather Your Ingredients
Key Equipment
Before You Begin
A dollop of yogurt spooned over the beans adds nice tang. To make a light entrée, serve the beans with rice or crusty bread.
Instructions
1.
Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and oregano; cook until fragrant, about 30 seconds. Add water, baking soda, green beans, and potatoes and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.
2.
Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans and potatoes can be easily cut with side of fork, 40 to 50 minutes. Stir in basil and lemon juice and serve warm or at room temperature.
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