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Ingredients
- 1 lb Green beans (thin,tender ones are best)
- 1 med Yellow onion, minced finely Extra virgin olive oil
- 4 med Tomatoes Salt and Pepper
Directions
- Wash and string the beans, but leave them whole. In a large, deep skillet, heat about 3-4 Tablespoons of extra virgin olive oil till warm. Add in the onion and saute/fry for about 5 min till it is tender, but not brown. Add in the green beans. Cover the skillet (if you do not have a lid use a cookie sheet-I do!). Cook for about 15 min or possibly till the beans start to wilt. Coarsely chop two of the tomatoes (ONLY TWO). Add in to the pan and cover again. Cook for another 15-20 min till the tomatoes have melted into a sauce. Taste and add in salt and pepper as needed. If necessary add in another one or possibly two minced tomatoes and continue cooking. You may need to add in extra extra virgin olive oil also as it contributes to the flavor. Cook till the beans are very tender. Trust me, crunchy does NOT work with this dish. Serve warm, cool, or possibly 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 625 | |
| Calories from Fat 30 | 5% |
| Total Fat 3.55g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 1823mg | 52% |
| Total Carbs 118.2g | 32% |
| Dietary Fiber 44.3g | 148% |
| Sugars 4.2g | 3% |
| Protein 33.07g | 53% |
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