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.
- 2 tablespoons olive oil
- 3 large shallots, finely chopped
- 1 garlic clove, coarsely chopped
- 1⁄8 teaspoon fennel seed
- 4 medium tomatoes, peeled and cut into 1/4 inch pieces, juices reserved
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint leaves
- 1 1⁄2 lbs green beans, trimmed and left whole
- 1⁄3 cup dry white wine
- 2 cups water
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 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.
- 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.
- The Olive and The Caper.
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!