Green Beans in Olive Oil
1 lb green beans
1 med onion, chopped
1/3 c olive oil
1 1/2 c finely chopped tomatoes
1-2 c water
1/4 c finely chopped fresh parsley
1/2 tsp dried summer savory
salt and pepper
1/8 tsp ground cumin
Bring a large pot of water to boil and blanch beans for about 4 minutes. Drain and rinse with cold water to stop cooking. Drain and set aside.
Spread the onion evenly in the bottom of a heavy saucepan or Dutch oven. Top with beans and drizzle with olive oil. Turn heat to medium. When onions and bean begin to sizzle, continue to cook for several minutes. Add tomatoes, water, parsley and savory and season with salt and pepper. Cook until beans are tender, about 30 minutes.
Stir in cumin. When water has evaporated and sauce is thick, remove pan from heat and allow to come to room temperature to serve.
Serves 4.
Prep Tips: Older beans may take longer – up to an hour – to cook.
Adapted from Mediterranean Vegetables, Clifford A. Wright, 2001.