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Stewed Green Beans and Tomatoes

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 20 mins
Total time 7 hrs, 20 mins
Yield

Makes 4 servings

Our update to this favorite Southern side will remind you of great Asian takeout. Don't be intimidated by red curry paste; it's a subtly spicy blend of fresh ginger, lemongrass, garlic, and chiles. Look for it at Walmart or online at amazon.com.

Ingredients

  • 2 cups diced fresh tomatoes (about 3 medium)
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon finely chopped fresh ginger
  • 1 1/2 teaspoons kosher salt
  • 2 garlic cloves, finely chopped
  • 1 1/4 pounds fresh green beans, trimmed
  • 1 tablespoon fresh lime juice
  • Hot cooked long-grain rice
  • 1/3 cup roasted salted peanuts, chopped
  • 2 tablespoons chopped fresh cilantro (optional)

How to Make It

  1. Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW 7 hours, stirring once after 3 1/2 hours.

  2. Stir in lime juice. Serve over rice, and top with chopped peanuts and, if desired, fresh cilantro.