Slow-Cooked Beans

(from Stearns Farm Newsletter, July 28 2008)

Sometimes it pays to go slow for tender beans that melt in your mouth.  Adapted from Cooking of the Eastern Mediterranean by Paula Wolfert.

1 1/2 pounds green beans, rinsed and trimmed

1/4 cup extra virgin olive oil, plus more to serve

1 cup onion, minced

1 cup ripe tomatoes, peeled, seeded, chopped (or use canned tomatoes, drained)

1/2 cup water, more if needed

salt and pepper to taste

fresh lemon juice to taste, plus more to serve

scant handful of chopped fresh herbs, such as oregano or basil (optional)

In a large pan, combine all ingredients except herbs and bring to a simmer.  Cover, reduce heat to medium-low, and cook for an hour or more, checking every 15 minutes, adding a few additional tablespoons of water if needed.  Beans are done when they are very tender and liquid is absorbed.  Just before the end of cooking time, add chopped herbs to taste if desired.  Serve hot or at room temperature, sprinkled with additional oil and lemon juice.  4-6 servings.