Week 8: Braised Green Beans

We generally eat our Root Radical green beans by the fistful until later in the season when we start blanching them to freeze or throwing them in soups and salads. But this recipe is a bit different and when Jane saw it here, she knew it was worth a try. It uses a lot of this week’s share to create a flavourful side to any summer main you might want! While its preparation involves some use of the stove top, it’s a room temperature dish so it makes it easy to bring to backyard potlucks or to eat as a midday snack in this heat.

Braised Green Beans


  • 6 tablespoons extra virgin olive oil
  • a bunch of the white parts of green onions, or those larger spring onions we got in a previous share chopped
  • 2 garlic cloves chopped
  • 1 pound green beans trimmed
  • 1/2 pint cherry tomatoes quartered
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Black pepper
  • ¼ cup roughly chopped cilantro/basil/mint
  • Thick yogurt for serving
  • Lemon wedges for serving


  1. In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
  2. Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.

  3. Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.