Braised Green Beans

Before you turn up your nose at vegetables cooked beyond al dente, I urge you to try these. Although really fresh green beans from the farmers market are best, supermarket beans will also taste great. You don't have to watch the pot to catch the beans when they are perfectly bright green. Relax. Let them cook slowly as they turn into a homey, deeply flavored vegetable dish.

1 tbl. olive oil

1 medium sweet onion, chopped

2 cloves garlic, minced

1 pound green beans, stems trimmed

salt and pepper to taste

juice of 1/2 lemon (optional)

In a medium saucepan, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and cook for another 2 minutes, stirring. Add the green beans, including any water that adheres to them. Season with salt and pepper. Stir all the ingredients, cover the saucepan and lower the heat. Stir occasionally and add a few tablespoons of water if the vegetables look dry. Cook until the beans are dark green and tender, about 18 minutes. Add lemon juice, if desired. Can be served warm or room temperature.

Serves 4 as a side dish

Notes: I served the beans for dinner last night along with baked grouper and potatoes dressed with olive oil, vinegar and mustard. I'm looking forward to the leftovers tonight.

Chopped tomatoes, added to the pot along with the green beans, would be a delicious addition.