Mediterranean Braised Green Beans with Potatoes and Basil
Velvety, slow-cooked green beans and potatoes in a bright tomato-basil broth
Why This Recipe Works
Using a pinch of baking soda allows these green beans to achieve a meltingly tender, velvety texture in half the usual braising time. This hearty, vegetable-forward dish relies on a low oven and bright finishing touches of lemon and basil to balance the deep, savory flavors.
Instructions
Adjust the oven rack to the middle position and heat the oven to 325°F.
Heat most of the oil in a large Dutch oven over medium heat—the oil should shimmer but not smoke. Add the onion and cook until softened and translucent, 5 to 7 minutes. Stir in the garlic and oregano and cook until fragrant, about 30 seconds.
Add the water, green beans, potatoes, and baking soda to the pot and stir to combine. Increase the heat to high and bring to a simmer. Once simmering, cover the pot and transfer it to the oven to bake for 40 minutes.
While the beans bake, whisk the tomato paste and salt into the reserved tomato juice until smooth. After 40 minutes, remove the pot from the oven and stir in the tomato juice mixture and the chopped tomatoes. Cover and return to the oven until the beans and potatoes are completely tender and the sauce has thickened slightly, 15 to 20 minutes.
Remove from the oven and stir in the fresh basil, pepper, and the remaining oil. Add a splash of lemon juice to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
