Greek String Beans with Shallots, White Wine, and Fennel Seeds Fasolakia

Time

Yield

6 servings

Ingredients

Ingredients

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

Instructions

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

Author's Comments

Slim and tender string beans are found pouthena, “everywhere,” and pandoug, “anywhere,” and eaten avidly all the time in Greece.

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1 Recipe Reviews

carilann

carilann reviewed Greek String Beans with Shallots, White Wine, and Fennel Seeds Fasolakia on January 4, 2018

Loved these, I added feta just before serving. Next time I make them, I think I will try canned stewed tomatoes to save some time.