Braised Wax Beans
I don’t always find these guys at the supermarket but when I do, I make a big pot and eat them hot or cold. I can have them as a meal with a piece of crusty bread or as a side. These beans just work with almost everything and they cook relatively quickly; plus, it’s a one pot meal. Win-win!
We’ll dive right into this one. It’s an easy-peasy recipe.
Ingredients
- 2 lbs. wax beans
- 5-6 Campari tomatoes or 2 medium tomatoes, chopped
- 1/2 cup chopped dill (it seems a lot but it makes the dish, trust me)
- 4 garlic cloves, finely minced
- 2 teaspoons smoked paprika
- 2 tablespoons extra virgin olive oil
- Salt & pepper
Directions
- Start by heating up the olive oil in your pan; add the minced garlic. Sauté for a few minute; you want fragrant, golden but not burned (burned garlic imparts a bitter flavor to the dish)
- Add the chopped tomatoes and the smoked paprika and cook over medium heat for about 4-5 min until the tomatoes start to disintegrate a bit but not stick to the pan.
- Add the wax beans, salt & pepper, mix and immediately cover. Turn the heat to medium-low and cook, undisturbed for about 15 min. Check the beans: they should be cooked but not mushy; almost “al dente”.
- Sprinkle the dill, mix and serve.
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.