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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A wonderful, easy way to cook green beans. This recipe was passed along to me when I attended a Greek Orthodox Church in Boston. Delicious! Ingredients:
2 lbs fresh green beans |
1 onion, chopped |
1/4 cup tomato paste |
1/2 teaspoon dried mint (optional) |
1 teaspoon fennel seed (optional) |
1 minced garlic clove |
1 teaspoon fresh parsley, chopped |
1/4 cup olive oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
3 cups water or 3 cups vegetable broth |
Directions:
1. Clean and de-stem green beans. Leave whole or cut to bite size pieces if you prefer.
2. (If you prefer your green beans more on the crispy side, saute the onion and garlic in 2 Tbsp of the olive oil before the next step.).
3. Put all ingredients into stock pot. Add only enough water or stock to keep beans from sticking. (I have made these with chicken stock as well).
4. Cover and cook until tender, stirring frequently, about 20 minutes.
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