Recipe by sassafrasnanc
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!
Top Review by Kim127
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!
- 2 lbs fresh green beans
- 1 onion, chopped
- 1⁄4 cup tomato paste
- 1⁄2 teaspoon dried mint (optional)
- 1 teaspoon fennel seed (optional)
- 1 minced garlic clove
- 1 teaspoon fresh parsley, chopped
- 1⁄4 cup olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 cups water or 3 cups vegetable broth
Directions See How It's Made
- 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.