In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes. This recipe was the cover photo for our November 2011 issue, where it ran with the story Superb Sides.
- 1⁄4 cup olive oil
- 10 cloves garlic, roughly chopped
- 4 whole tomatoes, fresh or canned, peeled and crushed
- 2 lb. green beans, trimmed
- Kosher salt and freshly ground black pepper, to taste