Braised Green Beans With Tomato And Coriander

This is the Mediterranean way with green beans, where they are cooked far longer than a northern European cook would think reasonable.

Thirty minutes in tomato and olive oil turns them soft, sweet and completely unlike a steamed bean.

These are braised, not blanched. The beans are meant to go well past bright green and take on the tomato, which is a different dish from a crisp side.

Anyone expecting a snap will be disappointed; anyone expecting olive-oil-soft beans will not.