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Category: Vegetable
Prep Time: Cook Time: Total Time:
1/3 cup olive oil
1 medium onion, chopped ( about 1 cup)
3 garlic cloves, minced
2 medium tomatoes, peeled and finely chopped
2 bay leaves
2 lbs green beans, rinsed, stems removed
2 tsp sugar
1/2 cup parsley, chopped
3 Tbsp tomato paste
2 cups water
Place olive oil in a large pan over medium-low heat. Add the chopped onion and garlic; saute until the onions turn translucent, about 2 minutes. Add all of the ingredients except the tomato paste and water.
Cover and cook over low heat until the beans become slightly soft, about 10 minutes.
In a small bowl or 2-cup glass measure, dissolve the tomato paste in the 2 cups water, stirring well. Add this mixture to the beans in the pot.
Stir; bring to a simmer over medium heat, then cover, reduce heat and cook over low heat for about 1 hour or until the beans are soft and cooked to your liking.
Remove bay leaves and serve hot.
makes 4-8 servings
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The Parthenons Famous Braised Green Beans
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Category: Vegetable
Prep Time: Cook Time: Total Time:
1/3 cup olive oil
1 medium onion, chopped ( about 1 cup)
3 garlic cloves, minced
2 medium tomatoes, peeled and finely chopped
2 bay leaves
2 lbs green beans, rinsed, stems removed
2 tsp sugar
1/2 cup parsley, chopped
3 Tbsp tomato paste
2 cups water
Place olive oil in a large pan over medium-low heat. Add the chopped onion and garlic; saute until the onions turn translucent, about 2 minutes. Add all of the ingredients except the tomato paste and water.
Cover and cook over low heat until the beans become slightly soft, about 10 minutes.
In a small bowl or 2-cup glass measure, dissolve the tomato paste in the 2 cups water, stirring well. Add this mixture to the beans in the pot.
Stir; bring to a simmer over medium heat, then cover, reduce heat and cook over low heat for about 1 hour or until the beans are soft and cooked to your liking.
Remove bay leaves and serve hot.
makes 4-8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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