Spanish-Style Braised Green Beans

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Serves 4 to 6

Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For another satisfying take on braised green beans, we looked to Spanish cuisine for inspiration. Sweet, piquant paprika was a given in this dish. Chopped green olives added more flavor and meaty bites, and olive oil provided richness. To preserve the texture of the olives, we waited until the end to stir them in. As for the braising liquid, we tried using water, but it didn’t provide enough flavor; tasters much preferred chicken broth, which infused our green beans with a deep, savory character. For a bit of crunch, we stirred in a good amount of slivered almonds just before serving. A dash of sherry vinegar contributed brightness and amped up the Spanish feel of our dish. See the sidebar that follows the recipe.

2	tablespoons minced garlic
2	tablespoons extra-virgin olive oil
1	tablespoon paprika
	Salt and pepper
¼	teaspoon red pepper flakes
½	cup chicken broth
2	pounds green beans, trimmed
1	cup slivered almonds, toasted
½	cup pitted green olives, chopped
2	tablespoons sherry vinegar

1. Microwave garlic, 1 tablespoon oil, paprika, ½ teaspoon salt, and pepper flakes in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in broth, then add green beans and toss to coat. Cover and cook until green beans are tender, 8 to 9 hours on low or 5 to 6 hours on high.

2. Stir in almonds, olives, vinegar, and remaining 1 tablespoon oil. Season with salt, pepper, and extra vinegar to taste. Serve. (Green beans can be held on warm or low setting for up to 2 hours. Before serving, stir in almonds.)