BRAISED GREEN BEANS
4 to 8 servings
I. WITH PORK AND POTATOES
Place in a medium pot:
- One smoked ham hock or 4 ounces country ham
Add water to cover, bring to a simmer, and simmer for 30 minutes. Add:
- 1 pound green beans, trimmed
- 1 pound red potatoes, quartered
- (1 onion, chopped)
Simmer, covered, until the beans are very tender, 10 to 15 minutes. Drain and season to taste with:
- Salt and black pepper
Chop or shred the pork and toss with the beans.
II. WITH ONIONS, TOMATOES, AND DILL
This treatment is especially tasty with Romano beans or any late-season beans beginning to toughen.
Heat in a large skillet or Dutch oven over medium heat:
- 2 tablespoons olive oil
Add and cook until softened, about 5 minutes:
- 1 medium onion, finely chopped, or 1 bunch green onions, white part only, finely chopped
- 1 large garlic clove, thinly sliced
- (¼ teaspoon dill seeds)
Add:
- 1 pound green beans, trimmed
- 4 Roma or plum tomatoes, grated, or one 14½-ounce can diced tomatoes
- ¼ cup water, vegetable stock or broth, or tomato juice
Simmer, covered, until the beans are very tender, about 25 minutes. Season with:
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- ¼ teaspoon salt, or to taste
Serve hot or at room temperature.