Great Greek Green Beans Food

GREAT GREEK GREEN BEANS

Steps:

• In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender.
• Add undrained tomatoes, olives, and oregano.
• Bring to a boil; reduce heat.
• Boil gently, uncovered for 10 minutes.
• Add beans.
• Return to boiling.
• Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
• Transfer to a serving bowl; sprinkle with feta cheese.
• If desired, serve with a slotted spoon.

GREEK GREEN BEANS

Steps:

• Cook your green beans fresh or frozen. If using canned skip this.
• Heat the olive oil in a sauce pan, add the onions.
• Cook until soft about 5 minutes on low.
• Add everything but feta. If using canned green beans add now.
• Simmer on low until hot.
• Add feta.
• I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Preheat the oven to 300 degrees F.
• In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
• Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
• Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
• Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
• Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

GREEK GREEN BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

MY BIG FAT GREEK BAKED BEANS

Steps:

• Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
• Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
• Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
• Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

GREEK GREEN BEANS

Steps:

• In a large frying pan, heat oil over medium heat. Add onion and green pepper and cook until softened.
• Add tomatoes, green beans and garlic. Cover and reduce heat to low. Cook until beans are tender 12-15 minutes.
• Season with salt and pepper.

GREEK BEANS (AN AMY SEDARIS RECIPE)

Steps:

• Wash beans.
• Saute onions, garlic, and carrots in oil and bouillon.
• Add crushed tomatoes, oregano, basil, and beans. Add 1/2 a cup of water.
• Cook covered on low heat for 45 minutes.
• Take lid off and add tomato paste, then cook for another 15 minutes.
• Add salt and pepper to taste.

FASOLAKIA (GREEK GREEN BEANS)

Steps:

• Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
• Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

GREEK-STYLE GREEN BEANS

Steps:

• Bring a large pot of water to a boil and salt it. Boil beans until just barely tender. Drain and rinse with cold water until cool, then transfer to bowl.
• When ready to eat, toss beans with tomatoes, if using, olive oil, salt, pepper and lemon juice to taste.