This green bean stew is a great summer dish and can be easily made with ingredients commonly found at Farmer’s Markets (green beans, potatoes, onions, parsley, and tomatoes). Serve with feta and bread to soak up the yummy sauce for a light, vegetarian dinner.
Ingredients:
- 1 3/4 lb green beans, trimmed
- 2/3 cup extra virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- 2 small potatoes, peeled and cubed
- 14 oz can chopped tomatoes or about 1 pound fresh chopped (you can use grape or cherry tomatoes too)
- 2/3 cup hot water
- 3-4 tbsp chopped fresh Italian parsley
- salt and ground black pepper
- Feta cheese to top
Instructions:
- If the beans are very long, cut them in half. Drop them in a bowl of cold water.
- Heat the olive oil in a large pan, add the onion and saute until translucent. Add the garlic, then, when it becomes aromatic, stir in the potatoes and saute the mixture for a few minutes.
- Add the tomatoes, with the hot water and cook for 5 minutes. Drain the beans, rinse them and drain again, then add them to the pan with a little salt and pepper to season. Cover and simmer for 30 minutes. Stir in the chopped parsley and cook for 10 minutes more, until the beans are very tender. Serve hot with slices of feta cheese.
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