Ingredients
- 5 tbsp. olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- Pinch cayenne pepper
- 1½ c. water
- ½ tsp. baking soda
- 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
- 1 tbsp. tomato paste
- 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ c. chopped parsley
- red wine vinegar
Preparation
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.
2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes. Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.
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