Greek String Beans With Shallots, White Wine, and Fennel Seeds |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Slim and tender string beans are found pouthena, “everywhere,” and pandoug, “anywhere,” and eaten avidly all the time in Greece. Ingredients:
2 tablespoons olive oil |
3 large shallots, finely chopped |
1 garlic clove, coarsely chopped |
1/8 teaspoon fennel seed |
4 medium tomatoes, peeled and cut into 1/4 inch pieces, juices reserved |
2 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh mint leaves |
1 1/2 lbs green beans, trimmed and left whole |
1/3 cup dry white wine |
2 cups water |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and sauté until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.
2. Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.
3. The Olive and The Caper.
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