Aunt Enza's Overstewed Green Beans
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Onion (chopped)1 cup
Extra-Virgin Olive Oil1.5 cups
Tomato Pulp1 cup
Water (boiling)2 tbsps
Basil (chopped)Directions:
1
Put the onion and the garlic in a heavy-bottomed 3-quart pot, drizzle with 2 tablespoons of extra virgin olive oil, and stir to coat the vegetables
2
Place the pot over low heat and cook the onion and garlic for 10 minutes or until tender
3
Add the tomato, green beans, and pepper (or hot pepper) and season with salt
4
Bring to a simmer and cover with a tight-fitting lid
5
Cooking time will depend on the quality and freshness of the beans, which should be tender and soft
6
Check after 10 minutes to make sure that cooking liquid is sufficient
7
Add 1/4 cup boiling water if necessary
8
If beans expel too much water, uncover and cook over high heat to thicken sauce
9
Add the basil, cook for 2-3 minutes, remove from heat, and stir in remaining 2 tablespoons of extra-virgin olive oil
10
Put the onion and the garlic in a heavy-bottomed 3-quart pot, drizzle with 2 tablespoons of extra virgin olive oil, and stir to coat the vegetables
11
Place the pot over low heat and cook the onion and garlic for 10 minutes or until tender
12
Add the tomato, green beans, and pepper (or hot pepper) and season with salt
13
Bring to a simmer and cover with a tight-fitting lid
14
Cooking time will depend on the quality and freshness of the beans, which should be tender and soft
15
Check after 10 minutes to make sure that cooking liquid is sufficient
16
Add 1/4 cup boiling water if necessary
17
If beans expel too much water, uncover and cook over high heat to thicken sauce
18
Add the basil, cook for 2-3 minutes, remove from heat, and stir in remaining 2 tablespoons of extra-virgin olive oil