Mediterranean Braised Green Beans with Potatoes

This is the closest I’ve come to a vegetarian version of the green beans and lamb we all loved growing up. I think it is worth making rice to have with this version. .

Ingredients

• 3 TBSP extra-virgin olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 2 tsp oregano
• 1/2 tsp baking soda
• 1 1/2 pounds green beans, trimmed and cut into 2-3″ lengths (I’m generous with the amount of green beans)
• 1 pound peeled Yukon Gold (I’ve used other kinds as well) Potatoes , cut into 2-3″ lengths (again, I’m generous with the amount)
• 1 (14.5 ounce) can diced tomatoes, drained with juice reserved, chopped coarse (I’ve also used strained or crushed)
• 1 TBSP tomato paste
• 2 tsp salt
• 1/4 tsp pepper
• 3 TBSP chopped fresh basil
• 2 tsp lemon juice
• Mint (it never hurts to add a little if you like)

Method

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 TBSP oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally until softened, 3-5 minutes.
2. Add garlic and oregano and cook until fragrant, about 30 seconds.
3. Add water and baking soda and, then green beans, and potatoes, and bring to a simmer.
4. Reduce heat to medium-low and and cook stirring occasionally, for 10 minutes
5. Stir in tomatoes, and their juice, tomato paste and salt and pepper.
6. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can easily be cut with a fork and potatoes are tender (40-50 mins).
7. Stir in basil (I have used dried, although fresh is better) and mint if using. Season with lemon juice.
8. Serve over rice (although it is still good to just eat it solo).