This recipe comes from Sophia Damiani, a former Greek Mother of the Month. In this country, we’ve grown fond of veggies cooked just until tender-crisp, but here’s an example where green beans taste wonderful when slow cooked until soft with garlic and tomatoes. Serve warm or at room temperature for a lovely addition to a barbecue buffet or with Chicken (or lamb) Souvlakia.
1/3 cup olive oil
1 medium yellow onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1/3 cup finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
2 pounds fresh green beans, trimmed
2 (14.5-ounce) cans stewed tomatoes
¼ cup water
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Place a large (6- to 8-quart) saucepan or Dutch oven over medium-high heat for a couple of minutes. When hot, add the oil and onions. Sauté until the onions begin to soften, about 4 minutes.
- Reduce the heat to medium and add the garlic, parsley, mint, and dill; stir well and cook until the onions start to turn golden, about 5 minutes more.
- Add the green beans, stewed tomatoes, water, salt, and pepper. Cover and cook until the beans are soft, 30 to 40 minutes. Serve either warm or at room temperature.