Fresh green beans Greek style!

Delicious & easy Greek green beans! A complete meal with crusty no-knead bread and feta or any other fermented cheese!

1. Cut off ends of beans and wash.
2. Chop 1 small onion, teaspoon of salt and sauté in olive oil.
3. When soft, (after about 5-7 minutes), sauté tomato paste for about a minute and add beans and sauté for about 3-5 minutes
4. Add enough water to cover (or if using a pressure cooker—1 cup of water)
5. Cover and boil for about 40 minutes (or 6 minutes in pressure cooker)
6. If desired, add potato wedges after about 20 minutes (if using a pressure cooker, open to add potatoes, close and heat for just one minute under pressure and then release)  
7. If desired, add 1 tbsp chopped parsley
8. Taste for salt.

Enjoy!!! Here is a video from my youtube channel!!

Some add garlic, but nobody I know does!

You can use fresh tomato or canned tomato if you want more sauce-!

The base of this recipe is the same as many other Greek vegetarian dishes called "Ladera" --olive oil dishes, because of the copious amounts of EVOO (extra virgin olive oil like EVGE) that make them so satisfying and delicious. And specifically, the kapana dishes which mean they are tomato based as well.

Almost all Greek recipes start with sauteing red onions in EVOO.  I add the salt to the onions so that they soften even more and also adds a layer of seasoning. Tomato is usually in the form of tomato paste, so that it won't over-power the vegetable. You sauté the tomato paste with the onions after they have softened, then add the vegetable--green beans, cauliflower, peas, zucchini--or whatever you are making--sauté a bit and then add some water.

The vegetables that are not cooked with tomato have lemon, usually. Herbs of choice are usually basil, mint or parsley (with tomato) and dill and fennel fronds with lemon. These dishes make a complete meal and are served with bread, some olives and feta cheese on the side.