Braised Green Beans with Bacon and Tomatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 cup onion, diced
- 3 strips of bacon, cut into 1/2-inch pieces
- 1 cup canned diced tomatoes, or 1 tablespoon tomato paste
- 16 ounces fresh green beans, ends trimmed and halved
- 1 1/4 teaspoons kosher salt
- 4 cups water
- 1/4 teaspoon dried mustard
- 4 parsley stems
- pinch of sugar
- 1 teaspoon red wine vinegar
- Place the oil, onions and bacon in a medium pan and cook on medium-high for 10 minutes, stirring occasionally.
- Add the tomatoes (or tomato paste) and cook for 5 additional minutes, stirring occasionally.
- Add the green beans and salt, and cook for another 8 to 10 minutes (or until the green beans have slightly softened and begin to stick to the pan).
- Add 2 cups of water (enough to barely cover the green beans), mustard, parsley stems and sugar. Bring to a gentle boil then lower the heat to medium low, cover and tilt the lid. Braise for 1 to 1 1/2 hours, stirring occasionally.
- As the green beans braise, the liquid will evaporate. Be sure to continue to add the remaining 2 cups of water throughout the cooking process. Cook until the liquid is mostly evaporated and the green beans are soft and tender. Add more water if necessary.
- Check the green beans after 1 hour. If they have reached the preferred tenderness, add the red wine vinegar and heat through for another 5 minutes. Salt to taste.