1 lb green beans (thin,tender ones are b, est)
1 medium yellow onion, chopped finely
1 olive oil
4 medium tomatoes
1 salt and pepper
A Recipe for
Greek Green Beans (Sketa Fassoula)
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This Recipe for Greek Green Beans (Sketa Fassoula) is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Greek Green Beans (Sketa Fassoula) from the recipe cookbook of Recipes-to-go (Bean)
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Wash and string the beans, but leave them whole. In a large, deep
skillet, heat about 3-4 T. of olive oil until hot. Add the onion and
saute for about 5 minutes until it is tender, but not brown. Add the
green beans. Cover the skillet (if you don't have a lid use a cookie
sheet--I do!). Cook for about 15 minutes or until the beans start to
wilt. Coarsely chop two of the tomatoes (ONLY TWO). Add to the pan
and cover again. Cook for another 15-20 minutes until the tomatoes
have melted into a sauce. Taste and add salt and pepper as needed. If
necessary add another one or two chopped tomatoes and continue
cooking. You may need to add extra olive oil also as it contributes
to the flavor. Cook until the beans are very tender. Trust me,
crunchy does NOT work with this dish. Serve hot, cold, or 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. Elizabeth (Lisa) Wooll ewooll@ctp.org
Serves: 1
Greek Green Beans (Sketa Fassoula) Recipe brought to you by Recipes To-Go