Nice! Would you mind sharing the recipe? 
Mediterranean Braised Green Beans with Potatoes and Basil
GATHER YOUR INGREDIENTS
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons dried oregano
1 ½ cups water
½ teaspoon baking soda
1 ½ pounds green beans, trimmed and cut into 2- to 3-inch lengths
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes drained with juice reserved, chopped coarse
2 teaspoons salt
¼ teaspoon pepper
3 tablespoons chopped fresh basil
2 teaspoons lemon juice
INSTRUCTIONS
Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and oregano; cook until fragrant, about 30 seconds. Add water, baking soda, green beans, and potatoes and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.
Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans and potatoes can be easily cut with side of fork, 40 to 50 minutes. Stir in basil and lemon juice and serve warm or at room temperature.
FYI, I also added two bay leaves and doubled the garlic, both of which are standard for me. I also used vegetable broth instead of water.
