Green Beans Hellinika

Submitted 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!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

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.

Reviews

[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!

 

[Dr. Jenny]

DH and I served this as a side to Recipe #185500 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.

 

[Boomette]

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

 

[Divaconviva]

Fabulous! We both liked this very much, with my husband saying the fresh parsley (I use Italian Flat-leaf) really was the perfect complement. The prep time for me was closer to 25 minutes. I did not use the optional fennel or mint. The ONLY change I made was to reduce salt to 1/2 tsp because I used canned vegetable broth. The directions are a little confusing, calling for 5 cups of liquid, and then saying add only enough water to keep beans from sticking. Using only 3 cups of broth, there was more than enough liquid. The sauce that this makes was perfect over rice! I will definitely make this again. Made for ZWT4. Thanks very much for posting, Sassafrasnanc!