Braised Beans

Braised Romano Beans

Ingredients:

1/2 cup coconut oil

2 cups mirpoix

1 clove garlic, crushed

1pinch fennel seed

2 sprigs fresh rosemary

1/2 tsp red pepper purred with 1/2 tsp apple cider vinegar

1 cup peeled, crushed ripe tomatoes, preferably roma tomatoes, with their juices

Salt and freshly ground black pepper

1 1/2 pounds flat green beans, ends trimmed.

Directions:

1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add mirpoix and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 10 minutes. 

2. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

3. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. 

4 Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

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