February 12, 2013 by dgarnett2013
Greek Stewed Beans: Jane Grigson’s Vegetable Book
- 1 kg French beans, topped and tailed
- 2 medium onions, sliced thinly or chopped
- 1 clove garlic, crushed with salt
- 175ml olive oil
- 500g skinned, chopped tomatoes
- 3 tabs chopped parsley
- Salt, pepper and 1 tsp sugar
- 1/2 tsp cumin (optional)
Cut or snap the beans in two, if they are very long.
Soften the onion and garlic in a heavy pan in the oil, till they soften and turn yellow. Put the beans on top, then the tomatoes mixed with the parsley.
Sprinkle with salt, pepper and sugar.
Cover and cook over a moderate heat until tender – about half an hour. Keep an eye on the liquid level – the tomatoes and oil should provide enough for the beans to cook in, leaving only a little thick sauce.
Stir in the cumin at the end.
Can be eaten hot (great with lamb) or cold as a salad.
We ate these the day Nana arrived with the dogs and their kennels.