Middle-Eastern Slow Cooked Green Beans

关于我的美食与养身文件夹：
      自己到了美国很多年，最喜欢的菜还是自己的家乡菜----四川菜。自己做的地道川菜也吸引了很多美国朋友。以前很固执，只吃美国人做的菜，也不想学习他们的厨艺。但是在这里住久了也发现其实有些民族的菜也很健康和诱人，但是我最钟爱的是陶瓷炖锅菜，因为这个方法真的很省时间而且个人感觉它最大限度地保留了材料的原汁原味。因此，在我这个文件夹里，我把自己尝试过的新菜谱保存下来，献给自己和喜欢研究英文菜谱的朋友。
     由于工作学习太忙，我没有时间把菜谱翻译成中文奉献给那些也许不喜欢读英文但是也喜欢这些美食图片的朋友。担是，对于经常做菜的厨艺高手来说，也许你看一下图片就能得到灵感，创造出适合自己的美食。当然，对于象我这样的，喜欢营养美食的“懒人大厨”，大概看一下关键材料，不用花时间去研究原创作者用了多少材料，也可以随意用相近的食材做出自己喜欢的品味。 

菜名：Middle-Eastern Slow Cooked Green Beans

 

菜谱来源：http://www./recipe/external/Middle-eastern-slow-cooked-green-beans-331224

Middle-Eastern Slow Cooked Green Beans

By thirschfeld · July 16, 2012 · 14 Comments

Photo by thirschfeld

Edit Recipe Add Photos

Author Notes: I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure, and take note I am not a scientist, that they wind up in the cooking broth.
Either way and no matter how you slice it I like veggies that can stand up to multiple cooking methods giving me choices as how best to enjoy them. I like green beans blanched then sautéed al dente but then I also like them long cooked. That doesn’t mean I want mush because I want something that still has character and a bite.
So after cooking green beans and eating green beans pretty much all my life with potatoes or onions, and even bacon and onions I was looking for a change. This last summer I found a wonderful recipe for okra that was stewed and I liked the recipe so much I made it two or three times.
The other night I was thinking how good that recipe would be with green beans and, actually, even easier and less time consuming then the okra. The original recipe is from the New York Times’ Recipes for Health by Martha Rose Shulman just in case you have any interest in the original okra recipe which I will make again this summer. (less)Author Notes: I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vit (…more) - thirschfeld

Serves 4

• 1/4cup extra virgin olive oil
• 2cups yellow onion, thinly sliced
• 1 1/2pounds green beans, clipped and cleaned
• 3 garlic cloves, minced
• 1teaspoon pomegranate molasses
• juice from half a lemon
• 1teaspoon allspice
• 14ounces can chopped tomatoes
• 2teaspoons tomato paste
• kosher salt and fresh ground pepper

1. Place a large heavy bottomed pot over medium heat. Add the olive oil and once it is hot add the onions. Season the onions with a pinch of salt and some pepper. Sweat the onions until they begin to soften trying not to brown them.
2. Add the garlic and once it becomes fragrant add the allspice and sugar. Then add the beans and stir them to coat with the oil.
3. Now add the rest of the ingredients and stir to combine. Cook on medium until you hear the pot sizzling then reduce the heat to low, cover, and cook for an hour remembering to stir about every twenty minutes. They may take longer the an hour but not much.
4. Taste, adjust the salt and pepper and serve.

• This recipe is a Community Pick!