I had my first green bean when I was nine years old. It emerged frozen in a little plastic bag…
Defrosted and cooked to oblivion, it was the most disgusting thing I had ever put in my mouth. Mushy with a nasty old-bean smell.
I refused the rest immediately and never ate another green bean until almost one decade later, when I saw some fresh green beans at a local market. I bravely gave it another go- blanched, sautéed in garlic, oil and topped with chopped herbs, they were surprisingly delicious!
Nowadays I’m immediately drawn to the fresh green beans in the store. This dish is great cold or at room temperature with Chickpea Saffron Rice and Cucumber Yogurt Dip on the side. Perfect for vegetarians.
Greek Style Tomatoed Green Beans
3 TB oil
1 cup chopped onion
1 medium russet potato, peeled and diced into cubes
3/4 lb fresh green beans, trimmed and chopped into 1 inch pieces
5 Roma tomatoes, chopped
1/4 cup tomato paste
1/3 cup dried parsley
1 tsp minced garlic, or garlic powder
1 tsp paprika
1/2 tsp sugar
1/2 lemon, juiced
1-3/4 tsp salt, to taste
1/2 tsp pepper
Heat the oil in a large pan over med-high heat. Add the onion, cook for 3-5 minutes, until translucent. Add the potato and cook for an additional 5 minutes, until they start turning translucent as well. Add the rest of the ingredients, and stir together. Bring to a boil over medium heat. Reduce the heat, and let the mixture simmer for about 30 minutes, with the lid slightly ajar, stirring occasionally. Serve warm or cold.