Serves 4

This is a slow cooking method for green beans. They come out brown and caramelized and slightly shriveled. They may not look pretty but they taste great, saturated with flavor.

1 ½ pounds green beans, tips and stems removed

cooking spray

2 tbsp olive oil

1 tbsp finely chopped garlic

1 red ripe tomato, chopped

salt and pepper to taste

½ to 1 tsp dried dill weed

cayenne to taste

Bring a large pot of water to boil. Drop in the green beans and blanch for 4 minutes. Drain.

Spray a heavy, 10 to 14 inch cast-iron skillet, one that has a tight fitting lid, with cooking spray. Place over very low heat. Add the oil and garlic and the beans. Scatter the tomato over the beans. Keeping the heat very low, without stirring, cook, uncovered for 5 minutes. Cover and cook for 30 minutes, again without stirring. Make sure the heat is low enough so that the garlic does not burn.

After 30 minutes, lift the lid. Stir gently. If there is liquid in the bottom, raise the heat to high and cook, stirring occasionally, until there is no trace of liquid remaining. The beans should become dark, coated in a caramelized glaze of their own exuded juice, the tomatoes and garlic.

Turn off the heat. Season with salt and pepper. Sprinkle with dill and give a final taste.