RECIPE: Ellie Krieger’s Mediterranean Braised Green and White Beans

12/16/2015 at 03:20 PM ET

Ellie Krieger - Mediterranean Greens
Quentin Bacon; Inset: D Dipasupil/Getty

“You might not ordinarily think of vegetables as comfort food,” Krieger says, “but when green beans are simmered in a saucy pot of onions and hand-crushed tomatoes until they are meltingly tender, you are 100 percent in heart-warming, feel-good territory.”

“The addition of white beans gives the dish an extra heartiness, and the flexibility of being a vegetarian entree in larger portions. Fresh parsley, dill, and a dollop of thickened yogurt gives it a rustic, Greek flair. I love it as a main with a hunk of crusty bread, or alongside simply seasoned lamb chops or kabobs.”

Mediterranean Braised Green and White Beans
Serves 8
¼ cup olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tbsp. tomato paste
1 28-oz. can whole, peeled tomatoes
2 lbs. green beans, trimmed
½ cup chopped fresh parsley
1 tbsp. chopped fresh dill (or 2 tsp. dried)
¾ tsp. saly
½ tsp. freshly ground black pepper
1 15-oz. can no-salt-added white beans, drained and rinsed
½ cup plain low-fat greek yogurt, for serving

1. Heat the oil in a large heavy pot, such as a Dutch oven, over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the garlic and cook, stirring, 1 minute more. Stir in the tomato paste and cook until the tomato paste is lightly caramelized, 1 minute more.

2. Add the tomatoes with their juices, crushing each tomato with your hand over the pot before adding it. Add ½ cup of water and bring to a boil. Then, add the green beans, parsley, dill, salt, and pepper. Cover, lower the heat to low, and simmer for 30 minutes. Add the white beans and continue cooking, covered, until the green beans are very tender, 30 minutes more. The dish may be refrigerated or frozen at this stage.

3. Serve with a dollop of the yogurt on top.

To refrigerate and reheat:
The dish will keep in the refrigerator in an airtight container for up to 4 days. To reheat, place in a pot over medium-low heat, cover, and cook, stirring occasionally, until warmed through, 5 to 20 minutes, depending on the amount. Alternatively, place in a microwave-safe bowl, cover with a splatter guard, and microwave on full power for about 1 minute for a single portion.

To freeze and reheat:
Chill in the refrigerator for 30 minutes, then transfer into freezer bags in the portions desired, and freeze for up to 3 months.
Thaw in the refrigerator 24 to 36 hours and then reheat following the “to refrigerate” directions, or, to thaw quickly, run the bag under hot water for 30 seconds to release the frozen food from the bag, then transfer it to a pot along with 1 to 2 tablespoons of water. Cover and cook over medium-low heat, stirring occasionally, until warmed though, 15 to 40 minutes, depending on the number of portions being thawed. Add more water to the pot if the bottom is getting dry. Alternatively, after running the bag under hot water, transfer the stew to a microwave-safe bowl, cover with a splatter guard, and microwave on the defrost setting for about 6 minutes per portion, then heat through on full power for about 1 minute.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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