Slow-Cooked Green Beans and Tomato

Slow-Cooked Green Beans and Tomato

In Italy they like their beans well cooked, almost melting. For this, you need the freshest beans possible as slow cooking like this can make older beans stringy.

Serves 6–8

Photography by Manja Wachsmuth
From issue #29
Sept. 4, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe