Prep 10 mins
Cook 40 mins
A different way to fix green beans; the mint gives it some real zest. Excellent as a side dish with grilled chops, fish or eggs, or as a main dish sprinkled with feta or soft white cheese. From The Food of Greece by V. Liacouras chantiles.
- 2 tablespoons olive oil
- 1 tablespoon margarine
- 1 cup tomato juice or 1 cup tomato sauce
- 1 lb fresh green beans, trimmed,cut into bite size pieces
- 1 tablespoon chopped fresh parsley (optional)
- 2 medium potatoes, peeled and sliced
- salt & freshly ground black pepper
- 2 tablespoons chopped of fresh mint
- chopped of fresh mint (to garnish)
- Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total).
- Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
- Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
- Stir and season with salt, pepper, and 2 Tbsp chopped mint.
- Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
- If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl.
- Sprinkle with a little additional fresh mint and serve warm.
Note to self and others: V8 is not a substitute for tomato juice in the case. This was amazing as I made it, even with the V8, but I think pure tomato juice would have made it even better. I added the parsley (1 tsp dried) and can't imagine the dish without it, so I recommend keeping that in there. The mint is a perfect finishing touch. Delicious!
Wow, I was completely suprised at how much I liked this. I made it for lunch and it was easy and really delicious. Will certainly have it again.