Green Beans – slowly braised


Another sunny day….  Another solar oven recipe 🙂  This can be done over a low heat on the stovetop if you haven’t “gotten round” to building yours yet 😉  The second green bean glut is still going strong in the garden !  This year I’m growing:  Purple runner beans, Scarlet runner beans, green and purple french green beans and chinese long red beans.  The other beans growing will be for drying, such as lovely berlotti ….  For this recipe, I took whatever was ready to eat from the garden and chopped into appropriate sizes before mixing all together…

Braised Green Beans

  • As many green beans and/or runner beans you wish to eat
  • 1 small onion sliced
  • a few good glugs of nice olive oil
  • 2cm piece of ginger, grated
  • 2 cloves garlic, chopped
  • a couple TBS of apple juice, white wine or chicken stock
  • 1 big juicy tomato, chopped
  • chopped fresh dill and coriander (or any other herb you have at hand)
  • 1tsp of Spanish sweet or smoked paprika (optional)
  • sea salt and freshly ground pepper
  • Bacon or Chorizo, chopped and fried crisp (optional to serve on top)

If doing this on the stovetop, cook down your onions, ginger and garlic in the olive oil before adding your green beans (I like mine cut into bite size pieces for this recipe).  Also add the tomato and liquid of choice.  Cook, covered until nice and tender, about 20 to 30 minutes, then add the paprika, herbs and seasonings.  Serve warm or at room temp with or without the delicious addition of a bit of chorizo or bacon 🙂

Bon Appetît !