Image By Boston Organics
1 lb fresh green beans1 large onion, finely chopped4 cloves of garlic, thinly sliced1/2 to 1 teaspoon red pepper flakes, or to taste2 large Roma tomatoes, roughly chopped1 tablespoon olive oil1 cup dry white wine1/2 teaspoon cinnamonSalt and freshly ground black pepper
1 lemon, cut into wedges, to serve
Wash green beans and snap off the ends. Then snap each bean in halfHeat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down.Stir in the green beans, toss them to coat with the onion and oil. Pour in the wine and bring to a simmer over medium-high heat. Cover and cook for 45 to 60 minutes, or until the beans are tender to your liking.
Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 16 of 2015.