Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Greek-style green beans with tomatoes and potatoes cooked in olive oil. This dish may be served warm or cold. As a nice option, top with crumbled feta cheese.

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Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 35 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

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Cook's Notes:

I like to use French-cut green beans. Optional recipe uses fresh green beans, which affects cooking time.

Substitute 3 tablespoons fresh mint for the dried, if desired.

Nutrition Facts

304 calories; protein 4.7g; carbohydrates 28.2g; fat 19g; sodium 838.9mg. Full Nutrition
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