These stewed beans are a dead ringer for the Greek-style ones my dad used to make; he occasionally added leftover lamb or beef, but they usually appeared as you find them here. (To replicate the "meatier" version, I think marinated, sautéed soy curls, or the Viana veggie gyro stuff would do the trick. I'll report back and update if I ever get around to trying it!) This recipe is a delicious way to cook green beans, and as part of a spread including moussaka, lemony roasted potatoes, squash with tahini and za'atar, rice pilaf, and a big, beautiful salad, these babies will be right at home on this year's Mediterranean-themed Christmas table. Highly recommended!
~ 2 tbsp. olive oil
~ 1 large red onion, chopped
~ 3 tbsp. minced garlic
~ 1 red bell pepper, diced
~ 1 lb. green beans, washed and snapped in half
~ 2 tsp. oregano
~ 1 tsp. each: salt, marjoram, dill, parsley
~ A good pinch of cinnamon
~ Fresh black pepper
~ 1 28 oz. can diced, fire-roasted tomatoes, including liquid
~ In a large, deep pot, sauté the onion and garlic in the olive oil over medium-low heat for about 5 minutes.
~ Add the bell pepper, green beans, and seasonings; continue cooking another 5-7 minutes.
~ Stir in the canned tomatoes, including their liquid, and combine thoroughly. Cover the pot and bring briefly to a boil before lowering the heat to a simmer. Continue cooking on low heat for about an hour (stirring occasionally), until you have thick, aromatic stew.
~ Serve hot, and be sure to have some bread on hand to sop up the sauce.