Braised Long Beans With Tomatoes
Ingredients
  • 6Tbsp olive
  • 3cloves garlicsliced
  • pinch red pepper flakes
  • 1lb long beans ends trimmed, beans cut into 5-inch lengths
  • coarse salt and freshly ground black pepperto taste
  • 128-oz. can whole tomatoeswith juices, crushed by hand
  • 2Tbsp mintchopped leaves
Instructions
  1. In a large sauté pan, add 3 tablespoons olive oil, garlic, and red pepper flakes. Set over medium heat and cook, stirring, until garlic is lightly golden, about 4 minutes.
  2. Add long beans and raise heat to high. Cook, stirring, until beans are bright green and beginning to sear, 3 to 4 minutes. Season with salt and pepper.
  3. Add tomatoes to pan. Add 1/2 cup water to empty tomato can, swish it around to pick up any extra tomato juices and pulp, and add to the pan. Bring to a simmer.
  4. Lower heat to maintain simmer and cook uncovered, stirring occasionally, until beans are very tender throughout and tomato has reduced to a thick sauce, about 30 minutes. Add more water, if necessary, 1 tablespoon at a time, to prevent tomatoes from scorching during cooking.
  5. Stir in mint and remaining 3 tablespoons olive oil. Season with salt and pepper.
  6. Serve warm. Alternatively, chill in refrigerator, then serve chilled or at room temperature, or rewarm before serving.