Tender Mediterranean braised green beans bursting with summery flavors. This dish is going to be packed with flavor, 100% healthy and totally vegan.
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Braised Green Beans
2.2 pounds (1kg)green beans, fresh or frozen
1big onion or 2 small, chopped
2cloves garlic, sliced (optional)
1big potato, cubed
2 cups(400g)fresh tomato, chopped or 14 oz (400g) canned tomato, chopped
1-1¼ cups(250-300 ml)hot water or vegetable broth
1/2 cup(120g)olive oil
½ cupfresh parsley leaves, chopped
1teaspoonmint, chopped (optional)
Salt and pepper to taste
If the green beans are frozen, thaw at room temperature while prepping the rest of your ingredients. If fresh, wash them and snap off the ends. If they are too large, snap each bean in half.
In a large pot over medium to low heat, add 3 tablespoons olive oil.
Add the chopped onion for 2 minutes, the garlic (optional) for another 2 minutes and the carrot, potato and sugar for another 5 minutes. Over high heat, stir in the green beans and sauté for about 8 minutes if fresh and 10-12 minutes if they are frozen. Toss well to coat with the rest of the ingredients.
Add the tomato and the hot water or broth and when it boils IMMEDIATELY lower heat to medium-low. Cover the pot with the lid and simmer for 30 minutes. Then, season to taste and add parsley and mint (optional). Remove the lid and simmer for about another 10 minutes if you like your green beans crunchy or until the green beans are tender enough to your liking (about 10 more minutes).
Remove from heat and pour in the rest of the olive oil. Stir lightly and serve.
Serve with feta cheese, a slice of whole wheat bread, olives and a glass of white wine.
Keep it in the fridge for up to 3 days. The longer it sits the better it is.