Braised green beans with smoky paprika

(Karoline Boehm Goodnick for The Boston Globe)
September 9, 2009

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Serves 4

At summer’s end, produce is not as delicate as early season bounty. Green beans in July may require only a quick blanching, but September’s woodier crop can stand up to long cooking times. While some pork-filled Southern pots are left to simmer all afternoon, this version is lighter and ready in under an hour. Simmer the beans with garlic, tomatoes, and paprika. Round out dinner with roast chicken and potatoes.

2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 large tomato, chopped
2 teaspoons smoked paprika (available at specialty markets)
1 pound green beans, trimmed
Salt and pepper, to taste
2/3 cup water
1. In a large skillet with a tight-fitting lid over medium heat, heat the olive oil. Add the onion and garlic. Cook, stirring often, for 10 minutes or until they soften.

2. Stir in the tomato and paprika. Cook, stirring, for 2 minutes or until the tomato begins to release its juices.

3. Add the green beans, salt, and pepper. Stir well to coat the beans. Add the water, cover, and simmer for 45 minutes.

4. Remove the lid. Bring the cooking liquid to a boil, and let the liquid bubble steadily until reduced by one-third. Taste for seasoning and add more salt and pepper, if you like. Karoline Boehm Goodnick