Heat a large Dutch oven, add about 2 Tbsp olive oil, then add 1 chopped onion and 1 chopped and seeded mild pepper (here, an Anaheim pepper). When wilted, add 2 lbs green beans (trimmed and cut into thin strips), sprinkle with ½ tsp salt, cover, and cook on medium heat until the beans turn dark green. Uncover pot, add ¾ cup white wine, simmer, and then reduce until alcohol has evaporated. Add 14.5 oz can of chopped tomatoes, stir, and cook uncovered on medium heat for 8 mins to reduce acidity. Add 2 cups chicken stock (or vegetable stock, if vegetarian), 1 tsp sugar, and 1 bay leaf, and cook on medium until beans are tender (the recipe calls for 40 mins, but we found that they were ready at 20 mins). This recipe is from Cooking with Loula, a cookbook by Alexandra Stratou. (Sept. 2016)
Cooking Adventures 