I visited a friends house after school once and her mom asked if I liked green beans, she was serving them with dinner. I said, yes I loved them! Well, that was before I sat down to eat a side of soggy, grey-green canned beans. Yuk! Green beans to me were soft and tender and swimming in tomato, garlic and olive oil.
You’ll be surprised how simple these are to prepare and how melt in your mouth delicious they are. This recipe is based on 2 lbs of green beans and can easily be doubled or tripled with perfect results. Make sure to have a good piece of bread on hand to sop up the sauce. Get ready to wipe the dish clean!
This is a good recipe to use roasted tomatoes. If you’re using canned Muir Glen is my favorite brand as they’re organic and fire roasted, so full of great tomato flavor.
Remember to mince the onions and garlic as finely as you can. By the time the beans are done, they will have almost melted into the sauce.
It’s important not to rush the cooking time here. The longer and slower you simmer your beans, the more amazingly tender and delicious they’ll be. Patience really should be listed with the ingredients!
Serve these beans over skordalia (Greek garlic mashed potatoes) for an amazing, hearty, healthy dinner or in a crusty fresh bread bowl for a fun, delicious twist.
- 2 lbs green beans
- 5 cups water (or vegetable broth)
- 1 1/2 cup crushed tomatoes
- 1/2 cup olive oil
- 1/4 cup of garlic chopped fine
- 1/2 cup of onion chopped fine
- 2 tbsp tomato paste in 1/4 cup warm water
- 1 teaspoon salt/pepper
- 3 tablespoons fresh dill
- 1 tablespoon dried oregano
- 1/2 tsp cinnamon
- pinch of sugar (optional)
Wash and trim off ends of green beans.
Heat olive oil and gently cook onion and garlic to heavy bottomed saucepan. Add water or vegetable broth, tomatoes, 2 tbsp tomato paste in 1/4 cup warm water and spices, stir well and bring up to a simmer. Add green beans, stir and bring to low simmer.
Cover and cook for 50-60 minutes. Allow the beans to sit for 10-15 minutes after removing pan from the heat. Serve hot with a piece of crusty bread and enjoy!
This recipe serves 4 as a main dish and 6-8 as a side. Truth be told I almost always at least double this recipe as leftovers are amazing!
KefiFm is my favorite for current/classic Greek music – they play a fantastic mix, I think! KefiFm streams 24/7 out of my hometown, Boston and the app is a quick-click to download so you can cook with Kefi too 🙂
And this is not a paid plug – I love them and know you will too!