Slow Simmered Green Beans
Braising green beans is a time-honored technique, which results in tender beans infused in this case with garlic flavor. The long cooking time does rob the beans of some of their bright emerald color, but the taste is so good that esthetics don't matter.
Serves 4
1/2 cup extra virgin olive oil
2 large cloves fresh garlic, finely minced
1 pound fresh green beans, topped and tailed, cut into 2-inch pieces
Sea salt
Juice of 1 lemon
3 tablespoons minced fresh dill or tarragon
Fresh ground pepper, to taste
Place the oil and garlic in a large saucepan or Dutch oven and heat over medium-low heat to gently heat the oil and cook the garlic. Take care not to burn the garlic. Add the green beans, 1/2 tablespoon of salt and enough water to almost cover the beans. Cover with a lid and cook at a slow simmer until the beans are soft and tender, 20 to 30 minutes, depending on the size and freshness of your beans. Drain the beans and toss with half of the lemon juice and the dill. Season to taste with salt and pepper, adding more lemon juice, if desired. Serve hot.
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