Slow-braised green beans, "something altogether different' from the crisp-tender legumes you get with a quick saute.
Source: The Week, October 2, 2012
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 | ||
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Calories: 265 | ||
Calories from Fat: 190 (72%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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