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Green Beans Stewed with Onions, Tomatoes and Dill
From: David Eitelbach

This one is one of those that is better in the tasting than in the reading, I suspect...

This way of cooking green beans is ideal for the kind of green beans we find in supermarkets, the rather long Blue Lakes or Kentucky Wonders, which require more than a dip into boiling water.
The beans are cooked over thinly sliced garlic and onions, with chopped tomatoes and herbs on top.
They cook slowly and emerge tender, with the sweet taste of the onions and the lively bite of the tomatoes and herbs.

Any kind of onion can be used, but large boiling onions, thinly sliced into rings, are particularly nice.
Use fresh tomatoes, if they're ripe, or canned tomatoes.
This recipe calls for dill, but basil and marjoram would also be good choices.

Makes 4 servings

  • 1 pound green beans or a mixture of green and yellow wax beans
  • 8 boiling onions, about an inch and a half wide
  • 2 tablespoons virgin olive oil
  • 1 large garlic clove, thinly sliced
  • pinch of cumin seeds or dried cumin
  • salt
  • 1 cup canned tomatoes, chopped, or 2 large fresh tomatoes, peeled, seeded, and chopped
  • 1 tablespoon chopped fresh dill or 1/2 teaspoon dried
  • 1 tablespoon chopped parsley
  • tomato juice or water
Choose beans that are bright and firm.
The smaller ones will be less fibrous.
Top and tail them, then cut into pieces about 1 1/2 inches long and wash them well.
Peel the onions and slice them into rounds.

Warm the olive oil and add the onion, garlic, and cumin seeds.
Cook over a gentle heat for several minutes, until the onions begin to soften.
Salt lightly then add the beans; cover them with the chopped tomatoes and herbs.
Add several tablespoons tomato juice or water, cover the pan tightly, and cook over medium heat until the beans are tender, about 15 minutes.

--p 182 _The Savory Way_ by Deborah Madison (New York, Toronto, London, Sydney, Auckland: Bantam Books, 1990) ISBN 0-553-05780-4.