Stewed Green Beans With Tomato And Oregano Recipes

Steps:

• In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

Steps:

• Trim ends of beans;cut into 1 1/2 inch lengths.
• In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
• In a large non stick skillet, heat oil and add onion, garlic and basil.
• Cook for 2 minutes or until softened.
• Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
• Simmer for an additional 5-10 minutes until tender, stirring often.
• If necessary add more water to keep mixture moist.
• TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
• To serve: defrost in fridge overnight and then reheat.
• Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

Steps:

• Heat the oil in a heavy skillet over medium heat.
• Add the onion and garlic and sauté for 3 minutes.
• Add the green beans and broth, cover and let simmer for 5 minutes.
• Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute.

Steps:

• Bring all ingredients except beans to a full boil in a large saucepan over high heat.
• Add beans, reduce heat to low, cover and simmer10-12 minutes, stirring occasionally until beans are tender. Serve.

Steps:

• In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
• To skillet, add tomatoes and their puree, breaking up tomatoeswith a spoon or your fingers; stir to combine. Add green beans, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.

Steps:

• In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Steps:

• Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
• Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).