Greek style braised green beans

24 Jun 2018

This is another Greek favourite: a summer dish of green beans braised with tomato and olive oil.

Greek cooking has a way with vegetables, which may come as a surprise to some: simple but delicious veggie meals are a staple of traditional home cooking even though it seems these dishes never really made it onto restaurant menus. You can use any type of green beans (peas and broad beans are often cooked the same way), and it works with frozen beans (or peas) too.

As usual my cooking guide below is 'measured by eye' (this is just the way I cook). For a more detailed recipe try this.

 YOU NEED:

any type of green beans (top and tail and remove any stringy bits)

you can also use broad beans or shelled peas

olive oil

an onion, chopped or sliced

a potato and a carrot, sliced/cubed

garlic, finely sliced or minced

plenty of parsley, and any other herbs you like (I like adding fresh mint and dried oregano)
 

HOW TO:

Chop or finely slice the onion.

Add to a pan to soften with enough olive oil to just cover the bottom.

Chop up the potato and carrot, finely slice or mince the garlic and add to the pan.

Give it a few more minutes then add the beans (or peas or broad beans) and continue sautéing for a bit longer. Add more olive oil if necessary.

Add the tomatoes and herbs, and season with salt and pepper.

Let it braise until the vegetables have cooked through.

Watch the liquid - if it starts sticking add just a bit of water (just enough to stop it sticking and burning - you want to avoid a watery boil) but the tomato liquid may be just enough on its own.

When the vegetables have softened and the sauce has thickened take off the heat and let it rest a bit, allowing the flavours to come together.

Eat warm - not hot (it's even better the next day).

Serve with an extra drizzle of olive oil, crusty bread and a sprinkle of crumbled feta cheese (or another zingy accompaniment, e.g. a spoonful of fermented veggies, capers, or olives).

 

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