Greek Green Beans
"Greek cooking uses lots of fresh beans, and they're often the focus of the meal. This recipe makes a flavorful side dish instead. If no fresh green beans are available, you can still make the recipe by substituting two 10-oz. packages of frozen cut green beans. Just thaw and drain them and cut down the simmering time to 8 to 10 minutes."
photo by momaphet
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 1 lb fresh green beans, trimmed
- 3⁄4 cup water
- 2 tablespoons dried parsley flakes
- 2 teaspoons dried mint
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
directions
- In a large skillet, heat the oil over medium heat.
- Add the beans and cook for 5 minutes, stirring frequently.
- Reduce the heat to low and add the remaining ingredients. Simmer for 15 to 20 minutes, stirring occasionally, or until the beans are tender. Serve.
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Reviews
-
These were good but seemed to lack something. I made the recipe as written except for using defrosted haricot verts . I think I might prefer reversing the cooking methods - partially cooking in water then draining and sautéing with the spices. Made for ZWT 9 by one of the Appliance Killers
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
