The City Cook by Kate McDonough

Author:Kate McDonough
Language: eng
Format: epub
Publisher: Simon & Schuster

Long-Cooked Green Beans with Oregano

Despite the popularity of crispy just-cooked vegetables, in traditional Italian cuisine green beans and other vegetables are cooked until they are soft.

When green beans are well cooked, their bright color fades and they look like canned beans. But with a taste and texture nothing like their canned counterparts, these green beans are deeply flavorful and tender without being gummy.

Green beans cooked this way are especially nice when served with pot roast, other braised meat or poultry, or with a dish that has deep flavors such as a tagine or stew.

Serves 6

¼ cup extra virgin olive oil

6 cloves garlic, thinly sliced

1 tablespoon coarsely chopped fresh oregano leaves (from 6 to 8 sprigs), or 1 teaspoon dried oregano

Small pinch of red pepper flakes

2 pounds green beans, rinsed and ends trimmed

2 teaspoons kosher salt

Freshly ground black pepper

Juice from 1 medium lemon (about 3 tablespoons)

½ cup water

Heat the olive oil in a heavy 3- or 4-quart saucepan over medium heat. Add the garlic, oregano, and red pepper flakes and cook until the garlic softens and just begins to take on color, about 2 minutes.

Add the beans to the pan along with the salt, about 6 grinds of black pepper, the lemon juice, and water.

Bring to a boil and immediately reduce the heat for a low simmer. Cover the pot and cook until nearly all the liquid in the pan has evaporated, about 30 minutes. While cooking, occasionally turn the beans with tongs so that all the beans are combined with the garlic and oregano and coated in the oily, salty water. Each time you do this you’ll see the bright green color continue to fade.

Allow to cool briefly and serve.

TIP: If you’re thinking of using dried herbs in this or any other recipe, but they’re so old they’ve lost their scent and flavor, just leave them out entirely.

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