Fassolokia (Greek Style Green Beans)

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!

Fassolokia

Ingredients

~ 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




Directions

~ 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.