Slow-Simmered Green Beans
Serves 4
Braising green beans is a time-honored technique, which results in tender beans which in this case are infused with garlic flavor. The long cooking time robs the beans of some of their bright emerald color, but the taste is so good that esthetics don't matter so much.
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
Freshly ground black pepper, to taste
Place the oil and garlic in a large saucepan or Dutch oven. Heat over medium-low heat to gently warm the oil and cook the garlic. Watch carefully, because the garlic can burn very quickly!
Add the green beans, 1/2 tablespoon of salt, and enough water to almost cover the beans. Cover 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 sea salt and pepper, adding more lemon juice, if desired. Serve hot.
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