Garlic-free Greek green beans
I don't despise them, though, in the "want to spit it out immediately" way that I hate lima beans. Green beans are just boring.
I cook them anyway, in part because Dad loves them and in part to show the guys that, no, it's not true that I always get to eat things that I like. I remain on the lookout, though, for ways to make them more interesting. I was on such a search one night when I found this recipe for Greek green beans. It didn't take much to make it garlic-free and safe for Big Guy. Not that he would agree to eat them ...
Greek green beans
- 1/2 cup olive oil
- 2 cups chopped onions
- 2 pounds fresh green beans, rinsed and trimmed
- 3 large tomatoes, diced
- Salt to taste
Heat the olive oil in a large skillet over medium heat. The original recipe says to cook and stir the onions in the skillet until tender, but I crossed the line into carmelizing. It took a little longer, but it was oh-so worth it.
Mix the green beans, tomatoes and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.
Site-wide recipe search
Copyright 2010 Debra Legg. All rights reserved.