Long-Cooked Romano Beans, Tomatoes, and Onions

One day on set my stylist, Nurit Kariv, turned me on to this dead-simple, dead-delicious recipe, which uses the flat, inch-wide romano beans that look like ribbons piled high in the shuk (plain green beans work really well, too). Everyone underestimates this dish! I knew I wanted to include a recipe for tomato-y stewed green beans that disproves the idea that vegetables need to be cooked al dente. All you do is layer onions, beans, and tomatoes in a pot with a little olive oil, salt, and pepper, cover, and cook, undisturbed, over a low flame for a couple of hours. When done, you are left with gorgeously slumped vegetables and a golden liquid that may very well be the best vegetable broth you’ve ever tasted. Serve that broth out of mugs like consommé, pour some over the vegetables when you spoon them onto plates or into bowls, or freeze for future use as stock.

Serves 6 to 8

Active Time: 25 minutes

Total Time: 2 hours

¼ cup extra-virgin olive oil

4 medium onions, cut into ¼-inch-thick rounds

2 pounds green beans, preferably flat (romano), trimmed and cut into 2-inch lengths

8 small vine tomatoes, cut into ½-inch rounds

5 garlic cloves, halved

Kosher salt and freshly ground black pepper to taste

Lemon wedges (optional)

In a large (at least 5-quart) high-sided skillet or stockpot with a tight-fitting lid, heat the olive oil over medium-low heat. Layer in half the onions, followed by half the green beans, half the tomatoes, and half the garlic cloves. Season generously with salt and pepper and repeat with the remaining onions, green beans, tomatoes, and garlic. Season again with salt and pepper, cover with a tight-fitting lid (you can seal it with foil for extra security), reduce heat to low, and cook until tender, 2 hours. Uncover, season with salt and pepper to taste, and serve with lemon wedges, if desired.