1. Place oven rack in lower-middle position and heat over to 275 deg. Heat 3 TBSP oil in a Dutch oven over medium heat until shimmering.
Add onion and cook until softened, 3-5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds.
Add 1 1/2 cups water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally for 10 minutes..
Stir in tomato paste, tomatoes and their juice, 1 tsp salt and 1/4 tsp pepper.
Cover pot, transfer to oven, and cook 40-50 minutes until sauce is slightly thickened and green beans can be easily cut with a fork. Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 TBSP oil and serve warm or at room temperature.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 190 (72%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 40.7mg||13 %|
|Sodium 131.5mg||5 %|
|Potassium 572.3mg||15 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 9.9g|
|Protein 3.6g||5 %|
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Calories per serving: 265
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