What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they’re tender in a tomato-based broth! What do you do if you’re out of Rao’s marinara sauce (I normally make a 1:1 ratio of Rao’s:chicken broth braising liquid)? You can make your own!
I adapted this recipe from Deborah Madison’s Green Beans Simmered with Tomato in her cookbook, Vegetarian Cooking for Everyone.
- 2 tablespoons ghee
- 1 large onion, sliced thin
- Kosher salt
- 3 cloves garlic, minced
- 1 pound trimmed green beans, cut into uniform 2-inch pieces
- 1 (14-ounce) can Muir Glen diced fire roasted tomatoes, drained
- 1-2 cups chicken broth or bone broth
- Freshly ground black pepper
Melt the ghee in a large skillet over medium heat. Once the ghee melts, throw in the onions and a sprinkle of salt and sauté until translucent.
Add the minced garlic, green beans, tomatoes, and enough broth to cover everything. Increase the heat to high until the broth comes to a boil. Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.
Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Taste the beans and season with salt and pepper to taste. Plate it up.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).1