We always think of braising meats to bring out lovely, slow-cooked flavors, but what about veggies? Just as vegetables are delicious barely cooked and raw, so too do they gain character from slow cooking. Think of the beauty of caramelized onions, roasted eggplant or smoky greens. This recipe takes advantage of the ability of fresh string beans to absorb savory, saucy goodness when slowly braised in the oven. The Greeks often cook their green beans in tomato sauce until tender – this recipe is a spicy variation on that tradition.
These green beans are great because there’s no work in making them – just throw them in the oven and let them do their thing. I like to make them with Pastitsio as a spicy side dish. You can start these green beans in the oven and then prep your pastitsio. By the time you put the pastitsio in the oven, both dishes will finish at the same time.
Greek-Style Oven Baked String Beans
1 lb. of fresh green beans, snipped of stems
3 small potatoes, sliced into thin half moons
4 cl. of garlic
1/2 onion, diced
1 c. of tomato sauce
1/3 c. of vegetable oil
1 c. of vegetable stock (can substitute chicken stock)
1 tsp. of oregano
1/4 tsp. of crushed red pepper
juice of 1 lemon
Preheat the oven to 375°. Place all ingredients into a dutch oven or oven-safe pot with a lid. Stir. Bake covered for 1 hour and 15 minutes, or until the veggies are tender and sauce is bubbly.