This is a mash-up of Samin’s Long Cook Vegetables, that I make all the of the time, and Mark Bittman’s Pasta Puttanesca that I also make all of the time.
3 tablespoons of olive oil
4 anchovies
4 cloves of garlic, crushed
1 small onion or 1 shallot, finely chopped
1/2 teaspoon of crushed red chili flakes
1/4 cup of oil cured black olives
2 tablespoons of capers
3 springs of parsley — no need to remove the leaves or chop
2 lbs of romano beans — or lacto kale, broccolini, broccoli rabe, or string beans
14 ounces of tomatoes — I like Muir Glen Fire Roasted, but any will do
First, a warning, there is no way around the fact that the veggies need to cook for 2 hours, I’ve tried to cut the time back, I’ve tried this in my Instant Pot, it just isn’t as good. Don’t make this is you are hungry. Don’t start at 8:00 PM — unless you are in Spain and plan to have dinner at 11:00 PM. Don’t think that you can cook it on higher for a shorter amount of time and get the same result. No dice.
So, the real first, set a large Dutch oven or similar pot over low heat. Add oil, anchovies, garlic, onion, red pepper flakes, olives, and capers and stir to combine. Gently cook mixture, stirring occasionally, until the garlic and shallot are just very lightly sizzling, 5 to 7 minutes — Do not brown
Second, reduce heat to as low as possible and add the romano beans (or whatever vegetable you are using), the parsley, the can of tomatoes, and 1 teaspoon of salt, stir to combine and cover the pot
Third, this is the part that requires patience, allow the beans (or whatever vegetable you are using) to cook about 45 minutes until the steam has caused them to completely wilt and then check them and stir them and put the lid back on and cook for 1 hour and 15 minutes more, stirring every 20 minutes or so
