Sous Vide Long-Cooked Green Beans in Tomato Sauce
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 othe ...
Ingredients for 4
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
Extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
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.
Place the bag in the water bath and set the timer for 3 hours.
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.