Greek Braised Green Beans
Source of Recipe
"Not Your Mother's Casseroles", by Faith Durand
2 pounds fresh green beans
-- (frozen can be used)
olive oil
1 large onion -- finely chopped
4 garlic cloves -- minced
1/2 teaspoon red pepper flakes
-- (optional)
1 can diced tomatoes -- drained
-- (14.5 oz size)
1 cup white wine
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon black pepper -- freshly ground
1 lemon -- cut into wedges
Equipment: 4-quart Dutch oven or heavy ovenproof saute pan with lid.
Bake Time: 45 to 60 minutes.
Preheat the oven to 325 degrees F. Wash and snap the green beans, if using fresh beans. If using frozen, thaw them a little by rinsing with cold water; let them drain in a colander in the sink.
Heat a drizzle of olive oil in the Dutch oven or saute pan over medium heat. Add the onion, garlic, and red pepper flakes, of using, and cook, stirring frequently, for 10 minutes, or until the onions and garlic are soft and fragrant. Add the green beans, tomatoes, and wine. Stir in the salt, cinnamon, and black pepper and bring to a simmer.
Bake, covered, for 45 to 60 minutes, or until the beans are very tender. Serve immediately, with the lemon wedges on the side.
Makes 8 servings
Categories: Casseroles, Greek, Vegetables
Recipe typed for you by Judi Mae Phelps.
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