Shared by Victoria Granof
Shared by Victoria Granof
Stewed String Beans With Tomatoes
Yield: 4-6 servingsTime: 1 h
Stewed String Beans With Tomatoes
Yield: 4-6 servingsTime: 1 hFamily Journey
Spanish Empire (present-day southern Italy)Çanakkale, TurkeyChicago
Los AngelesNew York City
This recipe was shared by Victoria Granof. Read more about her family in "The 500-Year-Old Sephardic Recipes That Brought a Network of Cousins Together" and try her recipes for keftes (leek and beef patties), spinach fritada, and travados de muez (sweet walnut-filled bourekas).
Ingredients
- 1 pound fresh string beans, trimmed and cut in half crosswise if they’re very long
- ½ cup canned tomato puree
- 1 teaspoon kosher salt
- 1 tablespoons olive oil
- ½ cup water
For garnish (optional)
- 1 lemon
- Ground aleppo pepper
- ¼ bunch of fresh cilantro leaves, roughly chopped
Preparation
Step 1
Place the string beans, tomato puree, salt, oil and water into a pot over high heat. Bring the mixture to a boil, place a lid on the pot and reduce the heat to medium low. Simmer for 1 hour until the beans are cooked through and the tomato puree has been melted into a sauce. Alternatively, cook the beans in the covered pot in a 350 ̊ preheated oven for 1 hour.
Step 2
Serve the beans at room temperature. Serve with a fresh squeeze of lemon juice, a generous pinch of aleppo pepper and cilantro.
