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
Braising green beans until they reach a velvety, meltingly tender texture transforms them from a crisp side into a hearty main. A pinch of baking soda speeds up the breakdown of the beans' cell walls, allowing them to reach the perfect consistency in under an hour.
Instructions
Adjust an oven rack to the middle position and heat the oven to 325°F.
Heat three tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers. 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.
Add the water, green beans, potatoes, and baking soda. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 10 minutes.
Stir in the chopped tomatoes, the reserved tomato juice, tomato paste, salt, and pepper until the paste is fully dissolved.
Cover the pot and transfer it to the oven. Braise until the beans and potatoes are very tender and the liquid has thickened to a light sauce, 45 to 50 minutes.
Remove from the oven and stir in the remaining two tablespoons of olive oil, the fresh basil, and lemon juice to taste. Serve warm with crusty bread to soak up the sauce.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
