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Fasolakia Giaxni - Greek Stewed Green Beans
- 1 1/2 lbs fresh green beans
- 1/3 c olive oil
- 1 c of chopped onion
- 2 cloves of garlic, minced
- 1 1/2 lbs of tomatoes, grated (I needed about 7 small tomatoes)
- 1/3 c chopped parsley
- pinch of sugar
- 1 tsp salt
- 1/4 tsp pepper
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until tender. Stir in the garlic and cook for another 15 seconds or so. Then add the grated tomatoes and a pinch of sugar, the salt and pepper, and bring to the boil.
Turn the heat down and let the mixture simmer for a few minutes. Then add the green beans and mix, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for around 20-30 minutes, until the beans are very soft and most the juices have evaporated. During cooking, if the pan appears to be getting dry add a little bit of hot water. When the beans are very well cooked and very tender (you’re not looking for crisp-tender!) , stir in the parsley, add salt to taste.
Serve warm or at room temperature with feta cheese, warm crusty bread, and Kalamata olives on the side.