Greek Green Beans

GREEK GREEN BEANS

(FASOULAKIA)

1/4 cup olive oil

1-1/2 pound fresh green beans, washed, trimmed and broken in half

4-5 cloves garlic, thinly sliced

1 15-ounce diced tomatoes, drained, liquid reserved

1/2 cup fresh parsley, chopped

1 tablespoon chopped fresh mint

1/2 teaspoon dried dill

1 teaspoon salt, divided, or to taste

1/2 teaspoon pepper, or to taste

Additional chopped fresh parsley, for garnish

Heat olive oil in a large heavy pan, such as a Dutch oven. Sauté garlic over medium heat for about a minute. Add green beans and sauté over medium high heat for 1-2 minutes, stirring, until slightly blistered. Add tomatoes, parsley, mint, dill, salt and pepper, bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes. Check pot after about 10-15 minutes and add some of the reserved tomato liquid if too dry. Taste and adjust for seasonings. Continue cooking over lowest heat for 10-15 minutes more.

Uncover, and, taste for tenderness. The raw green bean flavor should be completely mellowed. There should still be a few tablespoons of tomato sauce( in the bottom of the pan. (If there is excess liquid in the pan, turn up the heat and reduce to a glaze. The goal is for well-cooked and almost caramelized vegetables, not crispy green beans.)

Allow to cool slightly, and sprinkle with additional chopped fresh parsley before serving.

Serves 8.