Greek Green Beans In Tomato Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Servings
6
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Calories
350 kcal
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Course
Main Course
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Cuisine
Greek
Greek Green Beans In Tomato Sauce
Description
This recipe combines green beans and halved baby potatoes cooked gently with sautéed onions and garlic, simmered in San Marzano tomatoes seasoned with dried oregano, sea salt, and black pepper. The slow simmering allows the vegetables to absorb the tomato flavors and soften to a satisfying tenderness. Fresh herbs added toward the end enhance the dish's aroma and add a bright contrast to the cooking liquid.
Served traditionally with warm crusty bread and feta cheese, the dish functions as a hearty vegetable side or a light vegetarian meal. The tomato sauce binds the tender beans and potatoes, creating a rich yet fresh taste profile that is both filling and nutritious.
It’s important to monitor the cooking liquid and add a small amount of warm water or broth if the pot becomes too dry during simmering. Both fresh and frozen green beans can be used, with fresh beans needing careful washing and trimming before cooking. Adjust dried herb amounts to taste if fresh is unavailable.
Ingredients
- 2 lbs Green bean rinsed, drained and trimmed, fresh
- ⅔ lb baby potato cut in half
- ⅔ cup extra virgin olive oil
- 28 oz San Marzano Tomatoes like Gustarosso
- 1 onion diced
- 3 garlic minced, cloves
- 2 tablespoons fresh herbs like parsley, basil, or oregano chopped
- oregano dried
- black pepper freshly ground
- salt sea salt
Instructions
- Heat half of the olive oil in a stockpot. Saute the chopped onion for a few minutes on medium heat until transparent and fragrant. Add the minced garlic and saute for another minute.
- Add the green beans, potatoes, and tomatoes. Season with sea salt and pepper and a pinch or two of dried oregano. Stir ingredients and mix well.Cover the pot and simmer over low heat for forty minutes. After forty minutes, add the remaining olive oil and fresh herbs.Simmer for another five to ten minutes until most of the liquid has reduced.
- Serve with crusty warm bread and feta cheese.
Notes
- Use fresh or frozen green beans; fresh beans should be thoroughly washed and trimmed before cooking.
- Monitor the pot's liquid level; add about 1/4 cup warm water or broth if it becomes too dry during cooking.
- Dried herbs quantities can be adjusted: for example, 3 teaspoons oregano, 2 teaspoons parsley, and 1 teaspoon basil added before simmering.
- Serve this dish alongside warm crusty bread and feta cheese to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 189mg | 8% |
| Potassium | 959mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 44mg | 49% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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