Green Beans - Greek Style

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    Green Beans - Greek Style

    Green Beans - Greek Style

    (144)
    1hour15min


    125 people made this

    A nice mix of green beans, onion and tomatoes simmered until soft and delicious. Just like Yia Yia used to make!

    Ingredients
    Serves: 8 

    • 3/4 cup (190ml) olive oil
    • 2 medium onions, chopped
    • 1 clove garlic, minced
    • 1 kg fresh green beans, rinsed and trimmed
    • 3 large tomatoes, diced
    • 1 teaspoon tomato paste
    • salt to taste

    Directions
    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Heat the olive oil in a large frypan over medium heat. Cook and stir the onions and garlic in the frypan until tender.
    2. Mix the green beans, tomatoes, tomato paste, and salt into the frypan. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.
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    Reviews and Ratings
    Global Ratings:
    (144)

    Reviews in English (142)

    by
    195

    Good recipe, however, in Greece we tend to sautee the diced onions in oil first and add some crushed parsley. Then add the green beans, and tomato juice with diced tomatoes, for 5 minutes. (salt&pepper) Then add water just enough to cover the green beans and boil for 50 minutes till the sauce is thick. This makes the green beans softer. Serve with feta cheese and bread for that extra something! Perfect.  -  03 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    57

    This is a GREAT side dish. I used canned tomatoes. I added more garlic and garlic salt, along with some Oregano. My husband is Greek and adding the Oregano makes it more like the green beans we have been served at Greek restaurants, weddings etc.  -  13 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    36

    Oh my goodness. Tastes like home! I could eat fasolakia (as we call it) every day. I was tempted to add sliced potatoes, but I will do that next time. This time I followed to the letter, except I upped the garlic to 5 cloves, used an extra tomato, and added about 1/4 of broth (I would have liked to use white wine, but had none). I simmered the beans for a solid hour, maybe an hour + 10 min. Also sprinkled a generous amount of parsley. What a nectar the sauce became... I could hear my Greek father's voice telling me to soak it all up with bread. And this dish is not complete with a big chunk of feta cheese on the side. Delicious! But for those who omit the sugar, beware--it serves the purpose of balancing the acidity of the tomatoes. Just a little goes a long way. I actually cut out 1/2 a tsp from the recipe, and it was just right. Yaya would be proud!!!  -  26 Nov 2010  (Review from Allrecipes USA and Canada)

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