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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and string the beans, but leave them whole. | 2. In a large, deep skillet, heat olive oil until hot. | 3. Add the onion and saute for about 5 minutes until it is tender, but not brown. | 4. Add the green beans. | 5. Cover the skillet. | 6. Cook for about 15 minutes or until the beans start to wilt. | 7. Coarsely chop two of the tomatoes (ONLY TWO). | 8. Add to the pan and cover again. | 9. Cook for another 15-20 minutes until the tomatoes have melted into a sauce. | 10. Taste and add salt and pepper as needed. | 11. If necessary add another one or two chopped tomatoes and continue cooking. | 12. You may need to add extra olive oil also as it contributes to the flavor. | 13. Cook until the beans are very tender. | 14. Trust me, crunchy does NOT work with this dish. | 15. Serve hot, cold, or at room temperature (the way Greeks do). | 16. If you can find good, creamy feta, crumble a good chunk into the beans before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1	lb		140.6138	31.6154	8.3008	0.9979
yellow onion	1		chopped	-	-	-	-
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
tomato	3 -4			0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.