Greek-Style Braised Green Beans
Tender green beans and potatoes slow-cooked in a rich tomato-oil sauce
Why This Recipe Works
Long, slow cooking transforms fresh green beans from crisp-tender to silky and savory. The addition of a tiny amount of baking soda helps maintain the beans' color even through the extended braise in the oven.
Instructions
Adjust an oven rack to the lower-middle position and heat the oven to 275°F.
Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened and translucent, about 5 to 7 minutes.
Stir in the garlic and oregano and cook until fragrant, about 30 seconds.
Stir in the water, green beans, potatoes, and baking soda and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
Stir in the tomatoes and their juice, tomato paste, salt, and pepper. Cover the pot and transfer it to the oven.
Cook until the sauce is slightly thickened and the green beans are very tender, about 40 to 50 minutes — you should be able to cut them easily with the side of a fork.
Stir in the basil and lemon juice, adjusting the seasoning to taste. Transfer the vegetables to a serving bowl, drizzle with the remaining olive oil, and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
