f you have even a smidgen of Greek blood running through your veins, you will know these beans. The long, slow cooking make them irresistible and I have witnessed people fighting over them. They are a perfect match with any meat, especially lamb and a serve of my Bulgar With Roasted Pistachios.
Prep Time | 10 minutes |
Cook Time | 2 1/2 hours |
Servings |
people
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Ingredients
- 1 kg string beans
- 1 large brown onion diced
- 2 or 3 tomatoes diced
- 1 garlic clove finely diced
- 1/3 to 1/2 cup olive oil
- 2 cups chicken stock
- 1/2 tsp salt
- cracked black pepper
Ingredients
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Instructions
- Wash, top and tail the beans. Cover the base of a heavy pan with olive oil. Gently sautรฉ the onion and garlic (donโt allow to brown) for 10 minutes. ย Add all of the beans and toss in the pan until they are coated with oil, glisten and appear almost translucent. This will take around 10 to 15 minutes.
- ย Add the tomatoes and toss to distribute through the beans. Add chicken stock, salt and a good twist of cracked pepper. If necessary, top with a little water to only just cover the beans.ย With the lid on, simmer for 2 to 2ยฝ hours checking the liquid level and gently stirring every now and then. Towards the end of cooking, you may need to remove the lid and reduce the liquid a little to create a thin sauce and not be too soupy.
Recipe Notes
*Hint. Donโt scrimp on the oil. To achieve the desired taste, the base of the pan needs to be covered
*Hint. Donโt cut the cooking time short. The beans need to be very soft, almost sloppy to have that authentic Greek Food taste and texture.
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