Greek Style Green Beans

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Servings: 4 Prep: 25 min Cook: 30 min Dairy Free Gluten Free Vegan Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Yukon Gold Potatoes, Extra Virgin Olive Oil, Dried Parsley, Dried Oregano, Cane Sugar, Red Pepper Flakes

Ingredients

1 ½ pounds green beans, fresh or frozen

1 onion

½ lemon ⚠

2 Yukon Gold potatoes ⚠

¼ cup extra virgin olive oil ⚠

28 ounces diced tomatoes

4 tablespoons dried parsley ⚠

1 teaspoon dried oregano ⚠

1 teaspoon cane sugar, optional ⚠

¼ teaspoon red pepper flakes, or to taste ⚠

½ cup water, plus more as needed

½ teaspoon dried dill

¾ teaspoon sea salt

¼ teaspoon ground black pepper, or to taste

Instructions

1. Clean and trim green beans, removing any stems if needed. Peel and dice onion. Zest and juice lemon. Chop potatoes into chunks.

2. Heat olive oil, in a large pan or dutch oven, over medium high heat. Add onions and cook until translucent.

3. Add potatoes and cook for 5 minutes.

4. Add green beans and tomatoes, parsley, oregano, sugar, pepper flakes, and water. Water should come halfway up the vegetables. Bring to a simmer.

5. Cook, covered, for 30 minutes or until water is mostly absorbed, stirring occasionally to prevent burning. Do not let boil. Cook until potatoes are tender and starting to fall apart, and green beans are soft and velvety.

6. Sprinkle with dill, lemon zest, and lemon juice. Season with salt and pepper, to taste and stir to combine.

7. Serve immediately and enjoy!