Ellie Krieger's Mediterranean Braised Green and White Beans

I love to cook, but I DO NOT LOVE WASHING DISHES! So, I look for recipes that are delicious, but simple, and don't require a sink full of dishes. One-pot meals are a favorite for this reason.

In the winter time, when you're looking for something hearty to warm you up from the inside out, a comforting one-pot meal is just about the best thing on the planet. Unfortunately, these dishes tend to be heavy in fat and calories and leave you feeling like you need to take a nap and/or cuddle up with a blanket on the couch with some Netflix. There's a time and place for all of these things, but since I've done a lot of that lately, I was looking for something a bit lighter and healthier.

Ellie Krieger's Mediterranean Braised Green and White Beans was the perfect dish.  A slow-cooked blend of green beans and white beans simmering away in a flavorful tomato sauce would serve as a satisfying vegetarian entree or a side dish. The good thing is that this recipe makes quite a bit, and only tastes better with time, so you can serve it both ways throughout the week.

Now, I must admit that I am very partial to beans, so I knew that I would absolutely love this bean dish. However, I was not prepared for how delicious it really was! It really does taste like something that's simmered for an hour, with incredible flavor. This is incredibly comforting and hearty, somewhat like a chili, and perfectly eatable all on its own. In fact, I did serve it up just like a chili in a bowl and enjoyed it as a main. Since the recipe made quite a large batch I also divided it up and will be enjoying it along with some chicken for my lunch in the next few days. I would most definitely make this again! It's a perfect 10!

 

Mediterranean Braised Green and White Beans

Adapted from You Have It Made

by Ellie Krieger

Serves 8

2 tablespoons olive oil

1 large onion, thinly sliced

4 cloves garlic, minced

2 tablespoons tomato paste

One 28-ounce can whole, peeled tomatoes

2 pounds of green beans, trimmed

1/3 cup chopped parsley

One 15-ounce can white beans, drained and rinsed

salt and pepper, to taste

Optional: Red chili flakes, if you like a little heat

Heat the oil in a large heavy pot, such as a Dutch oven, over medium heat. Add the onion and cook, stirring, until softened, eight minutes. Add the garlic and cook, stirring, one minute more. Stir in tomato paste and cook until the tomato paste is lightly caramelized, one minute more. 

Add the tomatoes with their juices, crushing each tomato with your hand over the pot before adding it. Add 1/2 cup water and bring to a boil. Then, add the green beans, parsley, salt, and pepper. Cover, lower the heat to low and simmer for 30 minutes.  Add the white beans and continue cooking, covered, until the green beans are very tender, 30 minutes more. Serve.