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GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Long-Cooked Green Beans

serves
prep time: 10
cook time: 39

ingredients

  • 4 pounds green beans (preferably Blue Lake variety), trimmed
  • 1 cup extra-virgin olive oil
  • 1 medium Spanish onion, thinly sliced
  • 4 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 dried red chile pepper
  • 1/2 cup aged balsamic vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper

directions

Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 4 minutes. Drain and set aside.

In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Saute, stirring occasionally, just until soft, about 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.