Greek Green Beans (Sketa Fassoula)

[Guest guest]

ooo this stuff is ssooooo yummmy IF i cant find decent beans i use

canned and soak them for 2 days in water changing water twice a

day..takes out that canned taste ..hubby cant tell.

warm regards niccci

 

 

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Greek Green Beans (Sketa Fassoula)

 

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1 lb green beans (thin,tender ones are b; est)

1 medium yellow onion, chopped finely

1 olive oil

4 medium tomatoes

1 salt and pepper

 

Wash and string the beans, but leave them whole. In a large, deep

skillet, heat about 3-4 T. of olive oil until hot. Add the onion and

saute for about 5 minutes until it is tender, but not brown. Add the

green beans. Cover the skillet (if you don't have a lid use a cookie

sheet--I do!). Cook for about 15 minutes or until the beans start to

wilt. Coarsely chop two of the tomatoes (ONLY TWO). Add to the pan

and cover again. Cook for another 15-20 minutes until the tomatoes

have melted into a sauce. Taste and add salt and pepper as needed. If

necessary add another one or two chopped tomatoes and continue

cooking. You may need to add extra olive oil also as it contributes

to the flavor. Cook until the beans are very tender. Trust me,

crunchy does NOT work with this dish. Serve hot, cold, or at room

temperature (the way Greeks do--at least my Greek family does!). If

you can find good, creamy feta, crumble a good chunk into the beans

before serving. Elizabeth (Lisa) Wooll ewooll

 

Yield: 1 servings