Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. Clean and de-stem green beans. Leave whole or cut to bite size pieces if you prefer.
  2. (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.).
  3. 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).
  4. Cover and cook until tender, stirring frequently, about 20 minutes.
Most Helpful

5 5

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!

5 5

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.

5 5

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