![Braised Green Beans with Tomatoes and Garlic](https://cdn.statically.io/img/www.foodandwine.com/thmb/LotaVPIkf0FoY4Mq_TFspzQJKA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200712-r-xl-braised-green-beans-with-tomatoes-and-garlic-1857cf32197c45c6ab6065c20ee79edd.jpg)
Frequently asked questions
Can you buy fresh green beans all year?
Fresh green beans can be purchased year round, but they're at their peak from May to October. Look for smooth, bright green, firm-textured beans that snap readily when bent; they should be flexible but not limp or tough. Once purchased, store them in the fridge, where they will last roughly a week.
Do you cut the ends of green beans before cooking?
Only the very tip of the stem end needs to be trimmed off green beans. This should be done just before cooking so the beans don't dry out. You can either snap the stems off, snip them using kitchen shears, or line the beans up in batches on a cutting board and cut off several stems at once. Trimming the tail ends is unnecessary; doing so is only for aesthetic purposes.
Notes from the Food & Wine Test Kitchen
Rita Nakouzi's stewed green beans and tomatoes recipe is a combination of her mother's and aunt's loobyeh; only as an adult was she finally able to add as much garlic as she wanted. After years of making what by her own admission was "a garlic attack," she says, "Now I've gotten better. It finally dawned on me, I don't think everyone else likes garlic as much as I do." Her recipe calls for 12 cloves of garlic, half of which are kept whole while the other half are minced. Feel free to tailor the amount to your own preference.
Make ahead
The stewed green beans with tomatoes can be refrigerated overnight.
Ingredients
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2 tablespoons vegetable oil, preferably canola
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1 large onion, thinly sliced
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12 garlic cloves, 6 minced
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1 1/2 teaspoons sweet paprika
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1/4 teaspoon cayenne pepper
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1 1/2 pounds green beans
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1 (16-ounce) can diced tomatoes
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Kosher salt
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Freshly ground black pepper
Directions
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In a large, deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 8 minutes. Add the minced garlic, paprika, and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.
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Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.