Greek-style Green Beans with Tomatoes

It has been a couple of months since I have posted a green vegetable recipe so I thought, while the weather is still cold, a slowly simmered vegetable dish would be nice. Usually when I cook green beans I like them to be crisp-tender. With this Greek method, however, the beans are simmered for one and a half hours and produce a meltingly soft, deeply flavorful green bean dish. I like to make it on evenings when I am home because it takes some time but does not require you to be constantly standing at the stove. The house smells divine while it is cooking. The flavor improves after a day in the refrigerator so, if possible, make the dish a day before you intend to serve it. With a nice piece of artisanal bread these beans also make a fine lunch. Enjoy.

Greek-style Green Beans with Tomatoes
3 Tbsp. extra virgin olive oil
1 c. sliced onions (I used yellow and red)
3 cloves garlic, chopped
1 (14 oz.) can diced tomatoes
1 tsp. dried Greek oregano
1 fresh bay leaf
1/2 tsp. sugar
1/2-1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
generous pinch of Aleppo pepper
1 (12 oz.) pkg. haricots verts (or other green beans)
1 c. chicken broth or vegetable stock

In a 3 quart sauté pan heat oil on medium heat. When oil is hot add onions and sauté for 3-5 minutes until onions begin to soften. Add garlic and cook 2 more minutes. Add tomatoes, oregano, bay leaf, sugar, salt to taste, black pepper, and Aleppo pepper. Cook 3 minutes then add green beans. Stir to coat with tomato mixture and cook 2 minutes, stirring frequently. Add chicken broth and bring mixture to a boil. Taste to see if more salt is needed. Cover, then reduce heat to medium low and simmer 1-1/2 hours, stirring occasionally until the beans are very soft and melting. Serves 4-6.

The beans at the beginning of the cooking process


The finished dish


This entry was posted in Christmas, Dairy-free, Easter, Thanksgiving, Vegetables, Vegetarian. Bookmark the permalink.

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