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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. olive oil
3 lg. shallots, finely chopped
1 clove garlic, coarsely chopped
1/8 tsp. fennel seeds
4 md. tomatoes, peeled and cut into 1/4 inch pieces, juices reserved
2 tbsp. chopped fresh flat leaf parsley leaves
1 tbsp. chopped fresh mint leaves
1-1/2 lb. green beans, trimmed and left whole
1/3 cup dry white wine
2 cups water
1 tsp. salt
1/4 tsp. freshly ground black pepper
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Directions:
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Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and sauté until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.
Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.
The Olive and The Caper
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Comments from olga
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Slim and tender string beans are found pouthena, “everywhere,” and pandoug, “anywhere,” and eaten avidly all the time in Greece.
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