Prep 10 mins
Cook 20 mins
This recipe was the $200 winner in the "Canned and Frozen Vegetables" category in the Feb 2002 issue of "Better Homes and Gardens". Very tasty, and so easy to prepare!
- In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender.
- Add undrained tomatoes, olives, and oregano.
- Bring to a boil; reduce heat.
- Boil gently, uncovered for 10 minutes.
- Add beans.
- Return to boiling.
- Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
- Transfer to a serving bowl; sprinkle with feta cheese.
- If desired, serve with a slotted spoon.
Easy and tasty recipe for green beans... one of the few veggies everyone in my family eats. I only used a 14.5 oz can of tomatoes (Italian stewed tomatoes because that's all I had). I think a 28 oz can would have been too much tomato for us. Left out the olives too. So it was probably a bit more of an Italian flavor than Greek. I think I'll use regular diced tomatoes next time. Thanks... it will be a "regular" recipe!
LOVED IT! The combination of flavors in this dish is superb. The only problem was that it took much longer to cook the "frozen" taste out so the beans tasted like they were from scratch. Thanks Yooper, for a keeper!
This was a nice change from plain green beans. I omitted the olives and halved the recipe. I ushe store only had cut green beans instead of french cut, so it took much longer than 8 minutes to cook the green beans. The feta was a nice addition. I served these as a side with chicken souvlaki and tzaziki sauce from Cooking Light, and store bought pita and hummus. A very nice Greek-inspired dinner. Thanks for posting.