Let's Dish With Linda Lou

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Slow Simmered Southern Green Beans

on June 18, 2015

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French style green beans, better known as Haricot Verts, are the very thin skinny variety, and are the perfect choice for this recipe. I’ve made this style of green beans before. They can be prepared all kinds of ways but this one is at the top of my list. I think it’s the spices and aromatics that I add to the dish that give it such complexity and depth of flavor.

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The very first thing that I do is to go through the beans and cut off the root ends of all the beans. Next I blanch them off in boiling salted water  for just a minute or two. This sets the beautiful green color. Then I place them into an ice bath to stop their cooking. From there, I dry any excess water off them with a kitchen towel and place them into a bowl until I’m ready for them.

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To a pot, I add some grape seed oil. I’m using this type of oil because it has a neutral flavor and won’t compete with the other flavors that I want to bring out in this dish, I have the pot on med heat, and I add in some ground cumin. This will give this dried spice a chance to bloom.

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Once the cumin has bloomed, and that only takes a minute. You’ll know because, you can smell it blending with the oil, then I add in the aromatics. I have diced onion, green bell pepper, and minced garlic. First the diced onion goes into the pot with some ground cayenne pepper. Still on med heat, I let the onions soften with the heat of the cayenne before adding in the diced bell pepper. That only takes a minute or two to happen. Then comes the bell pepper. Stirring those together for another couple of minutes, then I add in my dried oregano and stir that through. The last ingredient I add at this point is the minced garlic. I do this last so that garlic won’t burn but will flavor the other ingredients really well. I’m holding of on seasoning the dish at this point because I want all the spices to do their thing first.

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It’s time to add the blanched green beans and diced tomatoes. I use fire roasted tomatoes whenever I can. I think, that roasted flavor, just add another depth to this dish. I add the diced tomatoes and their juice. This is the point where I season everything with Kosher salt and black pepper. For the liquid I’m using water. Once the water is added, I sprinkle in the salt and pepper. The last dried spice goes in is dried rosemary. I stir all the ingredients together and bring the pot up to a boil, turn down to a simmer. I let all this slow simmer together for 30 minutes uncovered.

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Prep Time: 5-10 minutes
Cooking Time: 30 minutes
Yields: 6 servings
2 pounds of fresh style French green beans ( Haricot Verts)
2 tablespoons of grape seed oil. (Any neutral flavored oil)
1 yellow diced onion
1 diced green bell pepper
2 minced garlic cloves
1-15 ounce can of dice fire roasted tomatoes, with their juices
1-1/2 cups of water
1 tablespoon of ground cumin
1 teaspoon of cayenne pepper
1 tablespoon of dried oregano
1 tablespoon of dried rosemary
1 tablespoon of Kosher salt
1 teaspoon of black pepper

First blanch the green beans,in boiling salted water, then place into an ice bath. Drain from the ice water and completely dry. Set aside.
Add the ground cumin to a pot where the oil that’s been heated on med heat. Let the spice bloom. Next add in the diced onion. Stir until onions start to soften. Add the cayenne pepper, stir that through before adding in the diced bell pepper. Next, add the dried oregano continuously stirring, add in the minced garlic. Let the veggies saute for about 2-3 minutes together. Add the green beans back into the pot with the can of fire roasted tomatoes and water. Season with Kosher salt and black pepper. Give this all a good stir before adding in the dried rosemary. A good tip is to crush the rosemary up with your finger before adding them into the pot. It will open the spice up a bit. Bring everything up to a boil, then reduce to a slow simmer. Simmer nice and slow for about 30 minutes uncovered.


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