Slow-Cooked Green Beans
Serves 4-6 as a side dish
1/4 cup of olive oil
2 cups of yellow onion, thinly sliced
1 1/2 pounds green or yellow beans, clipped and cleaned
3 garlic cloves, minced
1 teaspoon of molasses
Juice from half a lemon (or ~ 1 tablespoon of bottled lemon juice)
1 teaspoon of allspice
14 ounce can of chopped tomatoes
2 teaspoons of tomato paste (tip - whenever you don't use the whole can, freeze the rest in your ice cube tray or a small ziploc baggie for future use)
Salt and pepper to taste
Place a large pot over medium heat. Add the olive oil. Once it's hot, add the onions. Season the onions with a pinch of salt and pepper. Fry the onions until they begin to soften, trying not to brown them too much.
Once the onions have softened, add the garlic. Once the garlic becomes fragrant (this happens pretty quickly), add the allspice and sugar. Then add the beans, and stir to coat them with the oil.
Add the rest of the ingredients, and stir to combine.
Cook over medium heat, stirring intermittently, until you hear the pot sizzling. Then, reduce the heat to low, cover, and cook for an hour, remembering to stir about every 15 minutes.
Taste, adjust the salt and pepper, and serve.
Recipe adapted from Food 52.