Greek-Style Green Beans
Try this Greek-Style Green Beans recipe.
Try this Greek-Style Green Beans recipe.
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound fresh green beans tipped and tailed
- 1 pound fresh green beans tipped and tailed 1 1/2 tsp decorticated coriander, cracked
- etable oil cooking spray
- etable oil cooking spray 1 tsp coarse sea salt
- 3 tablespoons olive oil 1/2 tsp cracked black pepper
- about 1 tablespoon medium to finely chopped garlic
- about 1 tablespoon medium to finely chopped garlic
- 1 large fresh tomato chopped (i go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
- 1 large fresh tomato chopped (i go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes) 3 cups/710 ml water
- salt and freshly ground black pepper 12 thin carro peeled
- a few dashes of cayenne
- a few dashes of cayenne 4 g organic beeswax pastil
- 1/2 to 1 teaspoon dried dill
- 1/2 to 1 teaspoon dried dill 2 tbsp honey
- Carbohydrate 19.7377679905 g
- Cholesterol 0 mg
- Fat 2.98540542308551 g
- Fiber 8.80307054968188 g
- Protein 4.928490567 g
- Saturated Fat 0.433962008249886 g
- Serving Size 1 1 to 6 servings as a side dish (322g)
- Sodium 599.578396100022 mg
- Sugar 10.9346974408181 g
- Trans Fat 0.189365105529396 g
- Calories 109 calories
Step-by-step
- Blanch the green beans: Bring a large pot of water to a boil over high heat. When the water is boiling, add the green beans and cook for 2 minutes. Drain them well, then rinse with cold water, and drain them again.
- Spray a large, heavy (preferably cast iron) skillet with a tight-fitting cover with oil, and set it over very low heat. Add the olive oil, scatter the garlic over it, and add the blanched green beans (in contrast to most sautes, the green beans are added when neither pan, nor oil, nor garlic, is yet hot). Scatter the tomato over the beans. Don’t stir.
- Still keeping the heat as low as possible, cover the beans and let them just barely cook, without stirring, for about 40 minutes. If you like, you can push a few beans back to check on the garlic at the bottom of the skillet. It should not be browning, merely cooking very, very slowly. Some of the beans will be browned on one side, which is good. If this hasn’t happened yet, cover again and cook for 10, even 15, minutes more.
- When the beans are soft, lift the lid and stir gently. If there’s a noticeable amount of liquid in the skillet, turn the heat up and, stirring gently but constantly, evaporate the liquid off. You want soft, barely-holding-together green beans. They should be slightly shriveled-looking and browned lightly here and there, with a bit of the garlic-tomato jam sticking to them.
- Turn off the heat. Salt and pepper the beans, sprinkle them with the cayenne and dill, stir one more time, and serve.
A Housewife's Simple Joy: Greek-Style Green Beans
The aroma alone is enough to transport you to a sun-drenched Greek island. This isn't your grandmother's green bean casserole, trust me. Forget the canned soup and soggy texture; this recipe delivers tender, flavorful green beans that melt in your mouth. I discovered this recipe years ago, tucked away in a worn cookbook passed down from my mother-in-law. At first glance, the simplicity might seem deceiving, but the magic lies in the slow, gentle cooking process that allows the flavors to truly blossom. The key here is patience – low and slow is the mantra.
I’m a busy housewife. Between juggling work from home, managing the kids' schedules, and keeping a clean house, my cooking time is precious. This recipe is a lifesaver! It’s quick to prep, requires minimal supervision while cooking and delivers a restaurant quality side dish that impresses my family every time. I often serve it alongside grilled chicken or fish, or sometimes just a simple piece of roasted lamb. The slight sweetness from the tomatoes, balanced with the savory garlic and a hint of spice from the cayenne, creates a flavor explosion that makes it the perfect accompaniment to any meal. My husband adores this dish; it's become a staple in our weeknight dinners, and even the most discerning palettes of my children love it!
The beauty of this recipe is its versatility. You can easily adjust the seasonings to suit your taste. Sometimes I add a pinch of oregano for an extra layer of Mediterranean flair. Other times, I might use a little less cayenne for a milder flavor profile, perfect for the kids. It also adapts well depending on the season. During the summer months, when fresh tomatoes are bursting with flavor, I use even more of them to take full advantage of their sweetness. And I often find myself using leftover green beans in other dishes – chopped up in salads, scrambled into eggs or even added to pasta!
But beyond the culinary aspects, this recipe holds a sentimental value for me. It's a reminder of my mother-in-law’s wisdom and her ability to turn simple ingredients into something extraordinary. It's a reminder that good cooking is about more than just following a recipe; it’s about creating memories and sharing them with those you love. It's not just about the delicious food, but about the love that goes into creating it and sharing it. This simple dish, with all its subtle and complex tastes, is more than just a meal; it's a family tradition in the making, a taste of tradition, and an example of how a humble ingredient can become a culinary masterpiece.
So, next time you're looking for a side dish that is both impressive and easy to make, give this Greek-Style Green Beans recipe a try. It's a guaranteed crowd-pleaser, a taste of the Mediterranean in your own kitchen, and a small piece of my family's heart served on a plate. I truly believe that the magic of this recipe lies not only in its simple perfection but also in the ease with which even the busiest of us can bring a taste of the Mediterranean to our dinner tables.
