September 19, 2013

Aimee's Braised Green Beans

These green beans. These green beans are inspired by Saffron - the restaurant I went to for my birthday last year and was recommended by my friend Aimee. Ever since visiting Saffron, we've both talked about their slow cooked green beans. Then one day, Aimee came into work and said that she finally found a good re-creation and sent me the recipe. So here it is! You can just let these green beans sit on the stove on Sunday evening and have that smell warm up your home.

Aimee's Braised Green Beans
  • 1 1/2 tbsp olive oil
  • 1 lb green beans, washed and trimmed
  • 12 oz can crushed tomatoes
  • 1 medium onion, thinly sliced
  • 5 whole garlic cloves, smashed but still intact
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 ground coriander
  • 1/2 tsp cumin
  • 1/8 cinnamon
  • Pinch of all spice
  • Black Pepper

In a large skillet w/ straight sides set over medium heat, heat olive oil. Add onion, garlic and pinch of black pepper. Cook the onions down, stirring occasionally, for 15 minutes. Add paprika, cayenne pepper, salt, coriander, cumin, cinnamon and all spice. Stir and cook for a few minutes. 

Add green beans and stir well, making sure to coat beans in oil and spices. Stir in crushed tomatoes and 1/2 cup water. Cover pan, reduce heat to low, and cook for 50-60 minutes -- no need to check on them.  If you want to reduce the sauce a bit after braising turn up the heat to medium high, remove the lid, and reduce to desired consistency. Serve hot or cold. 

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