Name: Green Beans Stewed with Onions, Tomatoes, and Dill
Yield: Makes 4 servings
Ingredients: 8 boiling onions, about an inch and a half wide; 2 tablespoons virgin olive oil; 1 tablespoon chopped fresh dill or ½ teaspoon dried; 1 cup canned tomatoes, chopped, or 2 large fresh tomatoes, peeled, seeded, and chopped; 1 tablespoon chopped parsley; salt; 1 pound green beans or a mixture of green and yellow wax beans; tomato juice or water; pinch of cumin seeds or ground cumin; 1 large garlic clove, thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This way of cooking green beans is ideal for the kind of beans we find in supermarkets, the rather large Blue Lakes or Kentucky Wonders, which require more than a quick dip into boiling water. The beans are cooked over thinly sliced garlic and onions, with chopped tomatoes and herbs on top. They cook slowly and emerge tender, with the sweet taste of the onions and the lively bite of the tomatoes and herbs.

Any kind of onion can be used, but large boiling onions, thinly sliced into r