Greek Green Beans
"Fasoulakia Fresca Yahnista (fah-sou-LAH-kee-ah FRES-kah yah-nees-TAH) includes mint to add a uniquely Greek flavor. This recipe is from Extending the Table and is posted for ZWT4."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
5-7
ingredients
- 1 garlic clove, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 lb green beans, chopped
- 1 -2 teaspoon of fresh mint, chopped
- 2 beef bouillon cubes, dissolvedin a little water
- 1 large tomatoes, peeled and chopped
- 2 teaspoons tomato paste
- fresh parsley, chopped (optional)
- salt and pepper
directions
- Brown garlic and onion in 2 tablespoons olive oil until transparent.
- Add green beans, mint, beef bouillon, tomato, tomato paste and parsley.
- Stir gently and add enough water to allow beans to simmer.
- Cover and simmer about 30 minutes.
- Check periodically and add water as needed to keep beans from sticking.
- Season to taste with salt and pepper. Serve.
- MICROWAVE DIRECTIONS: In 2-quart casserole, combine oil, garlic and onion and cook on high 2 minutes. Add green beans, mint, bouillon and parsley; stir gently, cover and cook on high 3 minutes. Add tomato, stir, cook on high 5-9 minutes, until beans are tender, stirring once. Let stand 3 minutes before serving.
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RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
