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Greek-Style String Beans Stewed in Tomato Sauce and Olive Oil

David Rosengarten
Number of Servings
Makes 4-6 servings as a side dish
3 cups water
1 cup smooth commercial tomato sauce
¾ cup olive oil
¼ cup red-wine vinegar
1 teaspoon dried marjoram (or oregano)
½ teaspoon ground cinnamon
1 lb. fresh string beans, stem ends removed
6 slices of lemon
3 tablespoons minced fresh dill leaves
1. Mix together the first 6 ingredients in a stewing pot. Add the string beans and mix again. Place the pot over high heat, until mixture comes to the boil. Then lower heat to reach a medium simmer. Cook, uncovered, for about 2 hours. When done, the beans will be very tender, and the sauce will be mostly red-colored oil. Season with salt and pepper. Remove beans from pot, leaving some oil behind, and place on a platter. Let sit for 15-20 minutes before serving. Or, hold in the refrigerator overnight and serve the next day at room temperature (I think it's even better this way.)

2. Just before serving, toss beans with lemon slices and garnish with fresh dill.
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