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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 h

Family Journey

Spanish Empire (present-day southern Italy)Çanakkale, TurkeyChicago
Los AngelesNew York City

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
EasyVeganVegetarianGluten FreeKosher for PassoverPareve

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.