Sous Vide Long-Cooked Green Beans in Tomato Sauce

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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 ...

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Recipe Temp 183 F / 83.9 C
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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.
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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

  • Kosher salt

  • Extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 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.

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time