Let's Dish With Linda Lou

Where You Taste The Love

Slow-Cooked Southern-Style Green Beans

on June 18, 2015

2015-06-11 09.57.02

French-style green beans, better known as Haricots Verts, are a very thin variety and the perfect choice for my Slow-Cooked Southern-Style Green Beans. I’ve made green beans with tomatoes many times and over the years, adding this and leaving out that, but now I’ve tweaked this recipe and it’s perfect. I think it’s my choice of spices and aromatics that puts a unique twist on these Slow Cooked Southern Style Green Beans and gives it complexity and depth of flavor.

I love cumin because of its grassy and earthy flavor so I decided to add this spice to my recipe. It made a HUGE difference!

Onions

2014-07-01-16-20-07

2015-06-11 09.20.37

2015-06-11 09.22.36

2015-06-11 09.24.14

2020-05-02 07.35.06

2015-06-11 09.25.03

2015-06-11 09.26.08

2015-06-11 09.26.23

2020-04-17 14.25.14

2015-11-27-08-58-18

2016-05-27-16-18-32

Stuffing (2)

2015-06-11 09.25.29

Paprika

2015-06-11 09.28.55

2015-06-11 09.29.19

2015-06-11 09.33.17

2015-06-11 09.33.58

2015-06-11-09-30-00

2015-06-11-09-31-25

Diced Fire Roasted Tomatoes

2015-06-11 09.36.08

2015-06-11 09.38.19

2015-06-11 09.43.19

2015-06-11 09.57.02

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) saucepot, 2 large mixing bowls, spider

Ingredients:
2 pounds of French-style green beans (*Haricots Verts)
2 tablespoons of grapeseed oil (substitute any neutral oil)
1 sweet onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 (15-ounce) can of diced fire-roasted tomatoes and their juice
1 1/2 cups of water
1 tablespoon of ground cumin
1 teaspoon of sweet paprika
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Start by going through the beans and cutting off the root ends. In a pot of boiling salted water *blanch the beans for 1 to 2 minutes, then immediately transfer to an ice bath. This sets the beautiful green color. Transfer the green beans to a plate lined with a paper towel to drain any excess water. Pat dry with a kitchen towel and place into a large bowl.

In a saucepot over medium heat add grapeseed oil. To that, add ground cumin allowing the spice to melt into the oil. This will give the cumin a chance to *bloom. Once you can smell the aroma from the cumin add the diced onions and sweet paprika. Cook and stir for 2 to 3 minutes until onions have softened and become translucent.

Next, add the diced green bell pepper, Kosher salt, and fresh ground black pepper. Sitrring ocassionally, cook for another 3 to 5 minutes. Next, into the pot, the dried oregano. Rub the oregano through your fingers to release its flavor as you drop it into the pot. Finally, add the minced garlic, stir to combine.

Add the *blanched green beans, can of diced fire-roasted tomatoes along with the juice, and water. Stir all the ingredients together while bringing the green beans up to a boil. Turn down to a simmer cooking uncovered for 30 minutes. Remove from the heat and cover until ready to serve. Enjoy my Slow-Cooked Southern-Style Green Beans with your next meal. Serve hot.

*Blanch: Blanching is a cooking process wherein a food, usually fruit or vegetable, is scalded in boiling water. Removed after a brief, timed interval and finally plunged into iced water (shocking or refreshing) to halt the cooking process.

*Bloom: The process of gently frying spices in oil. It’s a quick way to deepen their flavor. Cook just until the spices smell nice and toasty; any longer and you risk burning them.

*Haricots Verts: Usually known as French beans are a thinner and shorter variety.


Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: