Wash and string the beans, but leave them whole.
In a large, deep skillet, heat olive oil until hot.
Add the onion and saute for about 5 minutes until it is tender, but not brown.
Add the green beans.
Cover the skillet.
Cook for about 15 minutes or until the beans start to wilt.
Coarsely chop two of the tomatoes (ONLY TWO).
Add to the pan and cover again.
Cook for another 15-20 minutes until the tomatoes have melted into a sauce.
Taste and add salt and pepper as needed.
If necessary add another one or two chopped tomatoes and continue cooking.
You may need to add extra olive oil also as it contributes to the flavor.
Cook until the beans are very tender.
Trust me, crunchy does NOT work with this dish.
Serve hot, cold, or at room temperature (the way Greeks do).
If you can find good, creamy feta, crumble a good chunk into the beans before serving.
Ingredients:
1 lb green beans ( thin,tender ones are best)
1 medium yellow onions, chopped finely
3 -4 tablespoons olive oil
3 -4 medium tomatoes
salt and pepper
Steps/Methods:
Wash and string the beans, but leave them whole.
In a large, deep skillet, heat olive oil until hot.
Add the onion and saute for about 5 minutes until it is tender, but not brown.
Add the green beans.
Cover the skillet.
Cook for about 15 minutes or until the beans start to wilt.
Coarsely chop two of the tomatoes (ONLY TWO).
Add to the pan and cover again.
Cook for another 15-20 minutes until the tomatoes have melted into a sauce.
Taste and add salt and pepper as needed.
If necessary add another one or two chopped tomatoes and continue cooking.
You may need to add extra olive oil also as it contributes to the flavor.
Cook until the beans are very tender.
Trust me, crunchy does NOT work with this dish.
Serve hot, cold, or at room temperature (the way Greeks do).
If you can find good, creamy feta, crumble a good chunk into the beans before serving.
