Today’s recipe is a side dish. Personally, I think that side dishes are as important, if not more, than the main event. Perhaps this comes from when I was younger and had an aversion to meat unless it was chicken or seafood. Even today I prefer a good salad or bag of crawfish as opposed to a pork chop. Now don’t get me wrong I love a good steak or pork chops and rice (recipe to come later) but remember some people are looking for a good side dish.
I was first introduced to this dish when I visited my husband’s family for the first time when we were dating over Thanksgiving. As a southerner, I was surprised to see tomatoes in the green beans. The only three ways I’ve ever had them were fresh and blanched, in veggie soup or as part of green bean casserole. You know the one, smothered in cream and topped with freeze dried onions. And yes I still have it at least once a year…
Most Greek recipes call for canned green beans but since they are in season and inexpensive here in Cali, I use fresh green beans. You know the kind that require you to snap the ends off and are all shapes and sizes. Yum! The more I cook with fresh ingredients, the more memorable I find the meal.
1.5 – 2 lb. Green beans, snapped
1 medium onion, diced
2 cloves of garlic, diced
1 can of diced tomatoes
1 can of tomato sauce
1 cup of water
Parsley, oregano, salt, pepper
1.Sauté onion in olive oil over medium-low heat until soft.
2.Add tomatoes, tomato sauce, salt, pepper, parley and oregano. I don’t measure so about ½ tsp. salt, ½ tsp. pepper, 1 tbsp. of parsley and 1 ½ tbsp. of oregano. Should be fragrant and not tomato-ey. Simmer for 15 minutes.