Prep 10 mins
Cook 35 mins
Yummy recipe, from a Greek Friend.
- 1 lb green beans (thin,tender ones are best)
- 1 medium yellow onion, chopped finely
- 3 -4 tablespoons olive oil
- 3 -4 medium tomatoes
- salt and pepper
- Wash and string the beans, but leave them whole.
- In a large, deep skillet, heat olive oil until hot.
- Add the onion and saute for about 5 minutes until it is tender, but not brown.
- Add the green beans.
- Cover the skillet.
- Cook for about 15 minutes or until the beans start to wilt.
- Coarsely chop two of the tomatoes (ONLY TWO).
- Add to the pan and cover again.
- Cook for another 15-20 minutes until the tomatoes have melted into a sauce.
- Taste and add salt and pepper as needed.
- If necessary add another one or two chopped tomatoes and continue cooking.
- You may need to add extra olive oil also as it contributes to the flavor.
- Cook until the beans are very tender.
- Trust me, crunchy does NOT work with this dish.
- Serve hot, cold, or at room temperature (the way Greeks do).
- If you can find good, creamy feta, crumble a good chunk into the beans before serving.
I've always enjoyed this dish in Greece. Thank you for providing such a delightful, and delightfully simple recipe for home use. It is a great way of dealing with the annual glut of beans! Oh, BTW, I added a chopped clove aof garlic with the onion.
I have tried several different recipes for this dish trying to find just the right one and THIS IS IT!!! Exactly the taste I have been looking for, and SO easy. I did need all 4 tomatoes (I love tomatoes, anyway) and I also added a single clove of garlic. The beans got a bit overcooked as I was waiting for the tomatoes I added later to cook down, so next time I think I will just go ahead and start with all four.
Thanks for a delicious recipe! I served it with pork souvlaki, and it made a great meal!