Great Greek Green Beans Recipes

Steps:

• In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender.
• Add undrained tomatoes, olives, and oregano.
• Bring to a boil; reduce heat.
• Boil gently, uncovered for 10 minutes.
• Add beans.
• Return to boiling.
• Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
• Transfer to a serving bowl; sprinkle with feta cheese.
• If desired, serve with a slotted spoon.

Steps:

• Cook your green beans fresh or frozen. If using canned skip this.
• Heat the olive oil in a sauce pan, add the onions.
• Cook until soft about 5 minutes on low.
• Add everything but feta. If using canned green beans add now.
• Simmer on low until hot.
• Add feta.
• I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Steps:

• In a microwave-safe dish, combine the beans, oil, garlic and salt. Cover and microwave on high for 5-7 minutes or until tender, stirring twice. Stir in cheese. Serve immediately.

Steps:

• Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
• Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Steps:

• In a large frying pan, heat oil over medium heat. Add onion and green pepper and cook until softened.
• Add tomatoes, green beans and garlic. Cover and reduce heat to low. Cook until beans are tender 12-15 minutes.
• Season with salt and pepper.

Steps:

• Bring a large pot of water to a boil and salt it. Boil beans until just barely tender. Drain and rinse with cold water until cool, then transfer to bowl.
• When ready to eat, toss beans with tomatoes, if using, olive oil, salt, pepper and lemon juice to taste.