Slow is the new fast - Slow Cooked Green Beans

 

Ed writes The Slow Cook blog. He lives in Washington DC and often writes about the food appreciation classes offered to encourage school children to eat healthily and to connect with the food they eat. He also introduced Freddie and Alex to the delights of slow-cooked green beans. For this alone we are eternally grateful. These have now featured as a perfect lunch for our food flasks....And are proof that when it comes to food, Slow is the new Fast.
Slow Cooked Green Beans

450g green beans, topped.
1 medium onion finely chopped
400g can of chopped tomatoes.
A twist of freshly ground black pepper.
2 tablespoons olive oil
Half a teaspoon of smoked paprika
2-3 slices of thick-cut bacon, cut into small chunks or use gammon steak

Use a flameproof casserole dish or pan with a tight fitting lid. On the hob, cook the onion in the oil on a medium heat until it is translucent and soft. Add the paprika,tomatoes and green beans which have had their stalks cut off. Add the bacon pieces. Mix together and simmer on a low heat for at least three hours. You may have to add a very small amount of water every now and again if it needs. The beans will break down and become far less fibrous.

We are looking for inspiration on hot puddings. These have got to work when decanted into a little insulated food flask...rice puddins, semolina - that kind of thing.