Sous Vide Long-Cooked Green Beans in Tomato Sauce

Green beans almost always make an appearance at my holiday table — and they're most often cooked at the last minute, thrown in a pan with a bit of garlic, butter and salt. This year, I suggested cooking the beans as the Greeks do — long and slow, in a garlic-tomato sauce. The beans emerge supple and enriched with the tangy brightness of the tomatoes and alliums. The dish is beyond easy to make in the Anova Precision Cooker — simply add everything to a bag and let it cook for a few hours.

Author

Kate Itrich-Williams

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 183F / 83.9C

Ingredients

• 1 pound green beans, trimmed
• 1 (28-ounce) can whole tomatoes, crushed with your hands
• 1 onion, thinly sliced
• 3 cloves garlic, peeled and thinly sliced
• Kosher salt
• Extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
2. Combine the green beans, tomatoes, onion, garlic, and 1/2 teaspoon salt in a large zipper lock bag. Seal the bags using the water immersion technique.
3. Place the bag in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer green beans and sauce to a large serving bowl. Season with salt to taste and generously drizzle with olive oil. Serve.