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.
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.