Chunky bread with some slow cooked green beans draped over it, mopping up the tomato and olive oil with each bite … thats my kind of food! When I visited Greece , my friends mother served these alongside most meals and I couldn’t get enough of them. They are delicious with most fish and meat or just on its own.
Green beans – Large bag, around 800g
Onion, finely chopped – 1 large
Garlic – 4 cloves
Fresh Tomato, diced – 3 or 4 large
Parsley, chopped – 1 bunch
In a large saucepan, pour enough oil to cover the base of the pan well, you want a good amount of oil for this recipe. Sweat the onions until softened a little and add the garlic and tomato and continue to cook for a few minutes. Now add the beans and stir everything together, adding a little olive oil before placing the lid onto the pot and continuing to cook on a low simmer.
Keep stirring and checking the beans and add a little water if they become dry. They will need to cook on a low heat for 1 hour. Once they are cooked, add a little salt and pepper to season and taste. Turn the heat off and stir in the chopped parley and taste again to check the seasoning.
– You can use a can of chopped tomatoes if you don’t have fresh but I prefer it this way.
– This will keep in the fridge for a couple of days so I always make a big batch or I freeze some.