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

Submitted by Olha7397

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

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

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

[KLHquilts]

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!