Spicy Slow-Cooked Green Beans

• 1/2 cup extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 tablespoons Tabil
• 1 tablespoon hot paprika
• 2 cups packed chopped flat-leaf parsley (1/2 pound)
• 2 cups packed thinly sliced spinach leaves (4 ounces)
• 1 1/2 pounds green beans
• Salt
• 2 cups water

1. In a large enameled cast-iron casserole, heat the olive oil.
2. Add the onion, tabil and paprika and cook over low heat, stirring, until fragrant, about 4 minutes.
3. Add the parsley, spinach, green beans and 1/2 teaspoon salt.
4. Cover and cook over low heat, stirring once or twice, until the green beans start to soften, about 15 minutes.
5. Add 1 cup of water, cover and cook for 20 minutes.
6. Add the remaining 1 cup of water, cover and simmer until the beans are very tender, about 20 minutes longer.
7. Season with salt and serve

extravirgin olive oil, onion, hot paprika, flatleaf parsley, green beans, salt, water

Taken from www.foodandwine.com/recipes/spicy-slow-cooked-green-beans (may not work)