| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans, thintender |
|
|
ones are best |
| 1 |
|
Yellow onion, chopped finely |
|
|
Olive Oil |
| 4 |
|
Tomatoes |
|
|
Salt and Pepper |
INSTRUCTIONS
Wash and string the beans, but leave them whole. In a large, deep
skillet, heat about 3-4 T. of 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 (if you don't have a lid use a cookie
sheet--I do!). 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--at least my Greek family does!). If you can find
good, creamy feta, crumble a good chunk into the beans before serving.
Elizabeth (Lisa) Wooll ewooll@ctp.org From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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