Greek green beans and tomatoes
Makes 6 cups (8 to 12 servings)
This is a traditional dish of Greek tavernas, served with platters of olives before the entrée. The dish will make a tasty, and healthful, addition to your appetizer offerings.
2 tablespoons olive oil
1 medium onion, thinly sliced (about 1 ½ cups)
4 cloves garlic, minced
1 pound green beans, trimmed
One 28-ounce can chopped tomatoes, with juice
2 tablespoons minced fresh flat-leaf parsley
Salt and freshly ground pepper to taste
Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the beans, tomatoes with juice, and parsley.
When the liquid begins to simmer, reduce the heat to low; cover and cook until the beans are very tender, about 30 minutes. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add salt and pepper to taste.
Serve warm or at room temperature. Use tongs for serving and provide plates and forks for your guests.
The beans will keep for up to 4 days in a covered container in the refrigerator. Bring to room temperature before serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.