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Garlic-free Greek green beans

Submitted by on Saturday, 23 January 2010 No Comment

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.

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Copyright 2010 Debra Legg. All rights reserved.

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