Crisp, blanched green beans are delightful beside the main course, but in many Mediterranean cuisines, including Greece, the beans are cooked much longer, until they’re loaded with flavor and fragrant. Here, they’re slowly braised for 30 minutes with tomatoes and garlic.
|2||tablespoons olive oil|
|1||small onion, chopped|
|4||cloves garlic, sliced|
|2||pounds green beans, trimmed|
|5||medium tomatoes, chopped|
|3||tablespoons chopped fresh parsley|
|Salt and pepper, to taste|
1. In large flameproof casserole over medium heat, heat the olive oil. Add onion and cook, stirring often, for 8 minutes. Add the garlic and cook 1 minute more.
2. Add the beans, tomatoes, parsley, salt, and pepper. Cook over high heat, stirring often, until the mixture bubbles. Reduce the heat to low, cover the pan, and cook for 30 minutes.
3. Uncover, turn the heat to medium-high, and cook, stirring often, for 10 minutes. Add more salt and pepper, if you like.