Greek Green Beans Braised With Mint and Potatoes

Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. 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).
  2. Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
  3. Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
  4. Stir and season with salt, pepper, and 2 Tbsp chopped mint.
  5. Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
  6. 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.
  7. Sprinkle with a little additional fresh mint and serve warm.

Reviews

(2)
Most Helpful

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!

SJBG March 02, 2009

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.

Thymestudio March 23, 2005

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