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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and de-stem green beans. Leave whole or cut to bite size pieces if you prefer. | 2. (If you prefer your green beans more on the crispy side, saute the onion and garlic in 2 Tbsp of the olive oil before the next step.). | 3. Put all ingredients into stock pot. Add only enough water or stock to keep beans from sticking. (I have made these with chicken stock as well). | 4. Cover and cook until tender, stirring frequently, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	2	lbs		281.2276	63.2309	16.6015	1.9958
onion	1		chopped	64.0	14.944	1.76	0.16
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
mint	1/2	teaspoon	dried	-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
water	3	cups		0.0	0.0	0.0	0.0

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