Braised Long Beans With Tomatoes Garlic And Mint Recipes

Steps:

• If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven. Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact. Stir in salt to taste.
• While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables. Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned. Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant. Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes. Remove from the heat, and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
• Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary. Garnish with additional mint and serve, or allow to cool and serve warm.

Steps:

• In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

Steps:

• Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
• Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.