Greek Style Green Beans

Six Little Tomatoes

This week I had a seven hour session of home canning where I made Kurt’s Killer Salsa(http://www.fastandfuriouscook.com/kurts-killer-salsa/), Red Habenero Salsa(http://www.fastandfuriouscook.com/some-like-it-hot/), and diced canned tomatoes. It was a lot of work, but well worth it come winter when I open a jar of home cooked goodness from the garden that the grocery store can’t compete with.

When all the tomato blood had cleared it was apparent that six little tomatoes escaped in the confusion. I was contemplating their fate when I thought of a trip to Greece a few years back and how I loved the fava beans cooked with tomatoes we had several times on that trip.

Being short on fava beans I opted for frozen green beans to pair with my six little toms and cooked them up while they were still in their prime.

cook the beans and the tomato mix at the same time

If you are like me and through gardening or over indulging at your local farmer’s market has you experiencing no room in your fridge, or counter space you need lots of ideas for cooking veggies. Well, look no further for a tomato and green bean combo as I have a solution to your problem that takes less than 20 minutes to make, and is delicious too!

This is also a great veggie dish for re-heating so even if you are cooking for just two in your home this will provide you with green beans for two or more meals.

Greek Style Green Beans with Tomatoes

1 pound green beans, fresh or frozen

2-2 1/2 cups diced fresh tomatoes

1/3 cup minced onion

1 clove minced fresh garlic

2 teaspoons oregano

1 tablespoon olive oil

If using fresh green beans, wash and cut into three inch lengths. This will take longer, but will be delicious with fresh beans.

In a pot with water to cover bring  green beans to a boil then cook for two more minutes covered.

Just after starting the green beans sauté onions and garlic in olive oil on medium low heat in a 12 inch sauté pan for five minutes stirring often.

Add tomatoes, and oregano to the sauté pan and continue cooking on medium low heat for eight minutes. If green beans are not done yet turn off heat to the tomato mix.

When green beans are done, drain and add to the tomato mixture and cook on medium heat for 2-5 minutes until desired tenderness is reached.

Add salt and fresh ground pepper to taste and serve with a garnish of fresh oregano if you have it available.

Serves 4-6.

Note:

Fresh oregano can be used but don’t add it until the last minute of cooking. Mince the fresh oregano, and increase to four teaspoons.