Makes about 6 portions.
Ingredients
1 tablespoon olive oil
3 thick slices bacon, cut in small dice
1 medium yellow onion, cut in small dice
6 cloves garlic, thinly sliced
1 pound green beans, stem end cut off, cut into 2 inch pieces
Salt
2 cups tomato puree
1 cup chicken stock
A few sprigs fresh sage, thyme or rosemary
1 tablespoon balsamic vinegar
1 cup breadcrumbs
1/2 cup grated parmesan cheese
Directions
Preheat oven to 375 degrees.
In a heavy-bottomed casserole, heat the olive oil over low to medium heat. Add the bacon and cook until lightly colored. Stir in the onion, and add a pinch of salt. Cook until tender and lightly colored, about 10 minutes. Add the garlic and cook until softened but not colored, about 3 minutes.
Stir in the green beans. Add a pinch of salt and cook about 5 minutes until slightly softened. Add the tomato puree and stock. Lower the heat and cook, uncovered, for about 25 minutes, until the beans are just tender. If the liquid starts to dry up, add a few splashes of water.
Stir in the fresh herbs and allow their flavor to infuse for a minute or two. Remove the herbs.
Stir in the balsamic vinegar. Adjust seasoning.
Transfer the beans to a small baking dish and sprinkle with the breadcrumbs and cheese. Bake until golden and bubbly, about 10 minutes.
