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

Name: Greek String Beans With Shallots, White Wine, and Fennel Seeds
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
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

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Recipe by Olha7397

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

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READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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