Slow-cooked green beans may sound a little strange today since we commonly steam vegetables just to the point of crisp-tender. But seriously, try it! Green beans made with this super-healthy, Greek-inspired recipe have tons of flavor that will all melt together in your happy mouth.
There are many health benefits of a Mediterranean-style diet. It's a smart choice for many well-documented reasons.
The only fat used in much of their cooking is heart-healthy olive oil. Quite often, the only fat used in their largely plant-based diet. The Greek name for this dish is Fasolakia Ladera. Literally, green beans cooked in oil. It's often a main dish in Greece with the addition of diced potatoes.
Healthy does not mean boring! My brother Stan, a fantastic cook, shared this fabulous recipe with me. It's been a go-to dish at their house for years.
Wash and trim stem end from fresh green beans, the more young and slender, the better. Leave whole.
Add a cup of fresh diced tomatoes. I chose to mix it up with more color and used one Roma tomato and one yellow one. Confession: I forgot to peel them but it all turned out ok, we didn't suffer!
Add a cup of diced onions. Again, I used up what I had. I had about one half of a red onion and one half of a sweet onion so they joined the party in the pot.
Last, add salt and pepper to taste and pour olive oil, lemon juice, and 1/2 cup water over everything. Finally, put the lid on your pot and try to wait patiently while the magic happens.
The method is simple. This recipe calls for bringing the mixture to a boil and then continuing with low, slow cooking.
You can do this on the stove in a good heavy saucepan. It can easily take an hour for the beans to get completely tender. You want to give it plenty of time for all the ingredients to fall in love and marry. Check every fifteen minutes or so and add a little water if needed.
I tried out my new Pampered Chef RockCrok on the slow cooker stand. It did a great job but took about three hours before I got to the tenderness I wanted. I started it on high, then turned it to low once it came to a boil.
I haven't tried this in an Instant Pot yet but think it might be ideal if you're in a hurry. Who isn't, right? If you figure it out, please be a friend and share how you did it!!
Last, a good old crockpot might work great too if you start out on high and then turn it down. Allow six hours for this method of cooking.
I asked my brother if he ever added any garlic, basil, or oregano often found in Greek dishes and his answer was, "No, simple is often best."
He's right of course. But, after tasting mine, I added a bit of garlic and it enhanced the flavor in my opinion. I suggest you make it like Stan's been making it for years and if you want to experiment, they are your beans! This dish can be served hot or at room temperature. You may like to sprinkle on a little more lemon juice and olive oil to taste! Enjoy!
I cruised around some recipe sites to see what else is out there. I did like one suggestion. "Crumble on some salty feta cheese and serve with a nice chunk of bread for a lovely main dish." I'm going to try it next time because "everything's betta with feta," right? Sounds good to me!
I’m always super excited for some suggestions from you! Any ideas about this recipe? Think you might add potatoes or something else?
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
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