Stewed Green Beans With Tomato And Mint

By á-174942

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion finely chopped
• 3 garlic cloves minced
• 1 pound green beans trimmed
• 3 plum tomatoes - (to 5) seeded, and finely chopped - (1 1/2 cups) (or 1 1/2 cups chopped drained canned tomatoes)
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup shredded fresh mint leaves

Details

Servings 4

Preparation

Step 1

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 2 minutes longer. Stir in the beans and tomatoes. Add just enough cold water to come slightly below the level of the beans.

Increase the heat to high and bring to a boil. Reduce the heat to medium-low, season with salt and pepper, and cover. Cook, covered, stirring from time to time, until very tender, 20 to 25 minutes.

Use tongs to transfer the beans to a plate or platter. Place the skillet on top of the stove. Bring to a boil over high heat. Cook, stirring often, until the cooking liquid is reduced to about 1 cup.

Return the beans to the skillet and season with salt and pepper. Reduce the heat to medium-low and cook until heated through, 3 to 5 minutes. Stir in the mint and serve.

This recipe yields 4 servings.