Mediterranean Braised Green Beans with Potatoes and Basil is a delightful and comforting dish that captures the essence of Mediterranean flavors. Unlike traditional crisp-tender green beans, this recipe offers a unique velvety texture without being mushy, achieved through a clever cooking technique that reduces simmering time. The result is tender and flavorful green beans complemented by the earthiness of potatoes, aromatic garlic and onion, and the bright freshness of basil and lemon.
The secret to the exceptional tenderness of these braised green beans lies in simmering them with a pinch of baking soda to dissolve the pectin in their cell walls. By partially softening the beans and then adding acidic diced tomatoes, the beans retain their texture while infusing sweet flavor and maintaining the ideal tenderness during the braising process.
The dish also incorporates chunks of Yukon Gold potatoes, which cook to perfection in the same amount of time as the green beans, adding heartiness and substance to the meal. The Mediterranean twist comes from the sautéed garlic and onion, dried oregano, and the vibrant combination of fresh basil and lemon juice, creating a burst of flavor that transports you to the sunny shores of the Mediterranean.
This hearty and flavorful dish can be enjoyed on its own or paired with rice or crusty bread, making it a delightful addition to any dinner table. The luscious braised green beans with potatoes and basil, drizzled with olive oil and served with a dollop of plain yogurt, promises to be a comforting and satisfying culinary experience.
SERVES 4 TO 6
INGREDIENTS:
- 5 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1½ cups water
- 1½ pounds green beans, trimmed and cut into 2-to 3-inch lengths
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- ½ teaspoon baking soda
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped coarse
- 1 tablespoon tomato paste
- 2 teaspoons salt
- ¼ teaspoon pepper
- 3 tablespoons chopped fresh basil
- Lemon juice
INSTRUCTIONS:
- Adjust oven rack to lower-middle position and heat oven to 275 degrees.
- Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes.
- Stir in garlic and oregano and cook until fragrant, about 30 seconds.
- Stir in water, green beans, potatoes, and baking soda and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
- Stir in tomatoes and their juice, tomato paste, salt, and pepper.
- Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be cut easily with the side of a fork, 40 to 50 minutes.
- Stir in basil and season with lemon juice to taste.
- Transfer to a bowl, drizzle with remaining 2 tablespoons oil, and serve.
TIPS:
- Choose fresh and vibrant green beans for the best results, and trim them to ensure they cook evenly.
- Yukon Gold potatoes are an excellent choice for this recipe due to their creamy texture and buttery flavor, but you can use other waxy potatoes as well.
- Be careful not to overcook the green beans; the dish should offer tender and velvety beans with a slight bite.
- Adjust the lemon juice to taste; it adds brightness and acidity that complements the richness of the braised green beans and potatoes.
- Leftovers of this dish can be refrigerated and reheated, making it a great option for meal prep or to enjoy on subsequent days.
