greekified green beans

Name: Greekified Green Beans
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 1 pound(s) fresh green beans, ends trimmed, cut in half or thirds depending on size (although good quality frozen green beans will work!); - olive oil; 1 small yellow onion, peeled and diced small or minced; 1 small cinnamon stick (ground cinnamon can sub); 2/3 cup(s) white wine; 2 - medium fresh tomatoes, diced (heirloom would be perfect/good quality {fire roasted} canned toms in the off season); 1/2 medium bell pepper, seeded and thinly sliced; - salt, to taste; - fresh cracked black pepper, to taste; - lemon wedges, for garnish

(2 RATINGS)

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C G

Vallèe du Willamette, OR

Updated on Jun 27, 2016

Adapted from a recipe found on the website TheKitchn. With some rearranging you could make this as a cold salad in the hot summer months. In addition, the green beans could be outdoor grilled in summer as well, as a suggestion! Lastly, a portion of the green beans can be replaced with wax beans (yellow green beans) when they are in season.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound fresh green beans, ends trimmed, cut in half or thirds depending on size (although good quality frozen green beans will work!)
- olive oil
1 small yellow onion, peeled and diced small or minced
1 small cinnamon stick (ground cinnamon can sub)
2/3 cup white wine
2 - medium fresh tomatoes, diced (heirloom would be perfect/good quality {fire roasted} canned toms in the off season)
1/2 medium bell pepper, seeded and thinly sliced
- salt, to taste
- fresh cracked black pepper, to taste
- lemon wedges, for garnish

How To Make greekified green beans

Step 1

Prep the green beans, onion and garlic.

Step 2

Heat a little olive oil in a heavy duty pan and gently sautè the green beans, onion, garlic and cinnamon stick over medium heat for about five minutes, or until onion and garlic soften and green beans are lightly browned.
Step 3

Add the wine to the pan. Bring to a boil and reduce by half.
Step 4

Stir in the tomatoes and bell pepper. Bring to a boil over medium heat, then reduce to a simmer and cover.
Step 5

Cook for approximately 5 minutes, or until liquid has mostly evaporated. Season with salt and pepper. Serve with lemon wedges on the side. A garnish of fresh herb: sage, parsley, oregano, marjoram, or basil would not be out of place.
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