My recent post for Braciola mentioned we served it with Greek style green beans. Here they are – finally. This is a great side dish to any Mediterranean based recipe. Typically, I really like a low-maintenance side dish when the entree I’m preparing takes a little more attention. If I can prep it and forget about it, I’m happy. So let’s just say, this side dish makes me happy! I even got to use some of my recently “stowed in the freezer” green beans from my garden. Those stow-away beans cut down on the prep time dramatically. From the first chop with the knife to the lid on pan to simmer, it only took about 15 minutes. Not bad! So if you’re short on time, don’t hesitate to use frozen beans.
1 pound fresh or frozen green beans
1 Tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, thinly sliced
1/3 cup chopped sweet pepper
1/2 red pepper flakes, or to taste
2 large Roma tomatoes, roughly chopped
1 cup dry white wine or chicken broth
1/2 teaspoon cinnamon
Salt and freshly ground black pepper
→If the green beans are frozen, thaw at room temperature for about 30 minutes while prepping the rest of the ingredients. If fresh, wash them and snap of the ends and then each bean in half.
→Heat the the olive oil in a Dutch oven or heavy lidded pot over medium heat.
→When the oil is heated add the onion, chopped peppers, garlic and red pepper flakes. Saute for about ten minutes, or until soft. Add the tomatoes and saute for another 5 minutes, until the tomato begins to break down.
→Stir in the green beans, toss to coat with the onion and tomato mixture. Pour in the wine/chicken broth and bring to a simmer over medium-high heat.
→Reduce heat to low, cover and cook for 45-60 minutes or until the beans are tender.
→Stir in the cinnamon and season to taste with salt & pepper. Serves 4.
Link to freezing green beans: https://feastingwithfriendsblog.com/2013/09/07/i-love-my-garden-but/
Recipe Adapted from the Detroit News