Mediterranean Green Bean Casserole

Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Makes 10 Servings

2 # picked green beans

2 onion diced

1 bay leaf

2 T chopped garlic

4 T olive oil

1 ½ T ground cumin

½ tsp cayenne

2 cup canned organic crushed tomatoes

¼ cup organic tomato puree

water

salt & pepper

½ cup lemon juice

¼ cup extra virgin olive oil

1 # grated aged gouda ( or parm)

Sautee onion, bay and garlic in oil until soft.  Add cumin, stir to toast.  Add cayenne, tomatoes and beans.  Cover with water and simmer until soft.  You may need to add more water from time to time.  When the beans are tender there should be very little liquid left, but not dry.  Finish with oil and juice.  Season with salt.  Pour into a casserole dish and cover with cheese.  This can be done 1 day in advance.  Bake in a 350* oven to heat and toast the cheese.  Serve and Enjoy!!!!!