Prep 15 mins
Cook 20 mins
A wonderful, easy way to cook green beans. This recipe was passed along to me when I attended a Greek Orthodox Church in Boston. Delicious!
- Clean and de-stem green beans. Leave whole or cut to bite size pieces if you prefer.
- (If you prefer your green beans more on the crispy side, saute the onion and garlic in 2 Tbsp of the olive oil before the next step.).
- Put all ingredients into stock pot. Add only enough water or stock to keep beans from sticking. (I have made these with chicken stock as well).
- Cover and cook until tender, stirring frequently, about 20 minutes.
Great flavor combination. I didn't use the mint or fennel but did use 2 cups of chicken broth. It was really nice to have a new way to eat the many green beans my garden produced this year. I will keep this recipe handy!
DH and I served this as a side to Chicken Breasts With Goat Cheese and Rosemary tonight. This is a different, delicious way to enjoy beans. I followed the recipe instructions (including the dried mint and fennel), with the exception of doubling the garlic to 2 cloves and following the other reviewers' suggestions and using 3 cups of liquid (I used a cup of vegetable broth since I had it open already and 2 cups water). I still had to cook longer than 20 mins--maybe 30 to 35 over medium-high on the stove (then reduced to medium heat). I thought the flavor of the beans was very good and I would definitely make this again. Made for ZWT4.
I used fresh mint maybe 4-5 leaves. I used 5 cups of water like mentionned in the directions. But next time I'll put only 3 cups maybe. Cause I had to let cook longer to have a sauce. The taste was very good. Thanks Sassafrasnanc. Made for the Babes of ZWT4