Garlic-free Greek green beans
I don’t like green beans. At all.
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.
Copyright 2010 Debra Legg. All rights reserved.
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