Greek Inspired Green Beans
This is the time of year when I begin to crave those hearty vegetable dishes, as well as stews and soups. Fresh green beans require a bit more time to prepare, but are certainly worth the effort, especially if you like them with more texture, as I do.
These are in fact Mediterranean green beans, the first time I ate them was in Greece, prepared by Lia’s Mother, Isadora, who is an amazing cook. I remember sitting on their front porch, drinking Greek coffee, and eating pastries, as we cleaned green beans, chatted, and waved to the neighbors, walking by. Food really should be communal! Later, we prepared fresh okra, in the same fashion, and it was also delightful.
I have adapted this dish, just a bit. In Greece, they were prepared in the oven, baking for about an hour, until the flavors had combined beautifully, and the beans were always fresh, as were the tomatoes. You can however, use canned tomatoes and cook over the stove, with similar results.
Ingredients:
2 pounds of Green Beans
1 large Onion – diced
2 tablespoons of Garlic
1 large can of crushed Tomatoes
2 tablespoons of Oregano
1 teaspoon of Sugar
¾ cup of Olive Oil
Salt and Pepper to taste
Directions:
Clean and trim the tips of the green beans. Make sure to remove the strings, if they are present, on the beans. I usually make these for large parties, so I tend to bake them in a disposable aluminum pan, which I cover with foil; but you could bake them in any deep casserole dish, or if you choose, cook them on top of the stove in a deep pot. Either way, sauté onions, in a couple of tablespoons of olive oil, add the garlic, tomatoes, oregano, sugar, salt and pepper. Simmer for a few minutes, and then add the green beans and the rest of the olive oil. If needed, to cover the beans, you may add some water or chicken stock. Cook until tender, between 45 minutes to an hour, depending on the heat. If you bake, put in a 350 degree oven for about the same time. You could also cook them in a crock pot, to free stove space, understanding that it will take several hours, for the beans to become tender. They are a perfect side dish with any meat, or served with rice or Greek potatoes can be a great vegan dinner.
Options:
You could also add some basil, or one teaspoon of lemon juice, if you like. If preparing okra, you may use the frozen okra, with a much reduced cooking time, over fresh okra. If using fresh, you will want to trim the tops of the okra, almost like peeling an apple, without actually breaking into the flesh of the okra. Let them soak in cold water, with two teaspoons of vinegar and a teaspoon of salt, for about a half hour, before finishing off the dish.
American Green Beans
These are the perfect Thanksgiving beans, but good anytime of year. After you have fried the bacon, when it is very crispy, remove at least one strip, to be crumbled on top, just before serving.
Ingredients:
3-6 pieces of Bacon – fried until crisp
2 pounds of Green Beans
1 large Onion
2 tablespoons of Garlic
Salt and Pepper to taste
Directions:
Wash and trim green beans. Fry bacon until crisp; remove at least one piece of bacon, before adding onions to same skillet, and then garlic, and sauté, making sure not to burn garlic. After cooking for several minutes over medium heat, remove skillet from the stove, and let it cool, just a bit. You will be adding wet food items to hot grease, and do not want to be burned. Add the green beans, and enough water or chicken stock to cover beans. Cook over medium heat until tender. Can be made ahead of time, and heated in the microwave.
