Greek String Beans With Shallots, White Wine, and Fennel Seeds

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Slim and tender string beans are found pouthena, “everywhere,” and pandoug, “anywhere,” and eaten avidly all the time in Greece.

Ingredients Nutrition

Directions

  1. Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and sauté until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.
  2. Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.
  3. The Olive and The Caper.

Reviews

(1)
Most Helpful

I really want to give this 4.5 stars, not 4. The flavor was great -- the fennel and mint were delicious. But I couldn't get the liquid to reduce to the point of being "sauce-like," no matter how long I cooked. It still ended up being incredibly soupy. Still, I definitely intend to make it again -- the flavor was wonderful!

KLHquilts April 20, 2007

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