The summer bounty of fresh vegetables is in full swing! I love going to the local farmer’s market and buying fresh tomatoes and green beans. Being of Greek descent I know I’ve touted the delicious flavors of Greek cooking many times. So I’m at it again. One of my family’s favorite Greek recipes is the Greek style green beans. In fact, it is my husband’s most asked for vegetable recipe!
You see, while I love green beans any way, shape, or form, he isn’t fond of the lightly sautéed style of beans. The beans just don’t seem cooked to him. Raw or cooked never bothered me. As a child, I’d sit in the kitchen helping my mom snap raw beans gobbling up just as many as I’d snap. Before my husband met me, the only beans he would ever eat were slow-cooked with a ham hock. (Which I also love)
I know, I know, this entire introduction for a simple side dish. Side dish or not a good one can make the meal. And what is even better is that these Greek style green beans are so easy to make.
So I think I’ll be on my way to that local farmer’s Market to get some fresh beans today! How about you?
Savory Greek style green beans
Ingredients:
- 1 lb. fresh or frozen green beans (thawed if frozen)
- Garlic clove, minced
- 1 tbsp. light olive oil
- ¼ cup chopped onions
- 5 oz. can fire roasted diced tomatoes (you can substitute fresh diced tomatoes if desired)
- 1 8 oz. can tomato sauce
- ½ tsp. each of salt and pepper
- ½” tsp. oregano
- 1 tbsp. lemon juice
Directions:
Heat the oil over medium heat in a large pot. Add the onions and garlic and sauté about 5 minutes until the onions are translucent. Stir in the green beans and cook a little longer. Reduce the heat to medium low. Add the tomatoes, tomato sauce, salt, pepper, oregano, and lemon juice. Cook on medium low for 5 more minutes. Reduce heat to low, cover and simmer for about 45 minutes.
We hope you will stop by Bowdabra designer (and cook) Crystal’s blog at Make it easy crafts. And please visit Bowdabra blog each week for more craft tutorial, recipes, printables, so much and more! And we’d love to hear your comments.
SaveSave