Mediterranean Braised Green Beans    

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Serves 6 • Cooking Time 7 to 8 hours on Low or 4 to 5 hours on High • Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Slowly braising green beans with the bold flavors of the Mediterranean turns them meltingly tender and infuses them with big taste. Instead of using canned tomatoes, which made this dish too watery, we used tomato paste to provide deep flavor and minimize the amount of liquid. Thinly sliced onion and garlic and oregano gave the dish an aromatic backbone. For subtle heat, we included a small amount of red pepper flakes. Microwaving our aromatics briefly worked to jump-start their cooking and made for a more complex flavor. We added briny capers at the end of cooking rather than the beginning, which made them stand out among the beans and provided a salty kick. The dish needed a little added richness to meld all the ingredients at the end, so we simply added a tablespoon of olive oil. See the sidebar that follows the recipe.

1	onion, halved and sliced thin
4	teaspoons extra-virgin olive oil
3	garlic cloves, sliced thin
	Salt and pepper
2	teaspoons minced fresh oregano or ½ teaspoon dried
⅛	teaspoon red pepper flakes
½	cup water
⅓	cup tomato paste
2	pounds green beans, trimmed
2	tablespoons capers, rinsed and minced
1	tablespoon minced fresh parsley

1. Microwave onion, 1 teaspoon oil, garlic, ¾ teaspoon salt, oregano, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water and tomato paste, then stir in beans. Cover and cook until beans are tender, 7 to 8 hours on low or 4 to 5 hours on high.

2. Stir in remaining 1 tablespoon oil, capers, and parsley. Season with salt and pepper to taste. Serve. (Green beans can be held on warm or low setting for up to 2 hours.)

Per serving:
Cal 90
Fat 3.5g
Sat Fat 0.5g
Chol 0mg
Carb 15g
Protein 3g
Fiber 5g
Sodium 490mg