Beans ready for the oven: bright green and plump

Out of season for this time of year, braised green beans are a great way to use up last summer’s stock in the freezer. This is epitomizes the Roman style of cooking vegetables, slow cooked until they are pale green and magically greater than the sum of the parts in the pan. I will often make this without the chicken as part of a vegetable smorgasbord. This recipe also works well with fennel, leeks, peas or endive as stand-ins for the beans.

• 3 garlic cloves, minced
• 1 small onion, sliced thinly
• 1lb green beans, tipped and tailed
• 8oz cherry tomatoes halved (or substitute 1 can diced tomatoes)
• 3 sprigs oregano, thyme or rosemary
• 2C water or stock

1. Heat oven to 350F
2. In a large, shallow pan heat a glug of olive oil until shimmering
3. Add garlic and onion and fry until lightly browned
4. Add the beans, tomatoes and herbs
5. Season with salt and pepper and toss to combine
6. Add the liquid and bring to a boil
7. Cover and place in the oven
8. Cook until beans are dark green and beginning to wrinkle (about 40min)
9. Remove the lid if there is a lot of liquid bring to a boil to evaporate it down to a flavorful sauce

Finished Beans: wrinkly and pale green