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Posted on 12 February 2012 by

Tomato Braised Green Beans

By David Harbilas

This dish is nearly identical to the tomato braised cauliflower, except that it uses both tomato paste and a prepared tomato sauce.

I rarely, if ever, use prepared tomato sauces, and I only do so here out of a loyalty to tradition.

This is a dish the Greeks serve with roast leg of lamb, and it is nearly as ubiquitous in Greek cuisine as spanakopita.

I don’t know the name for this dish in Greek (my father was fluent in Greek, but I never had a desire to learn it), but I am sure there is one that hearkens back to an age-old preparation that the yia-yias (Greek for grandmothers) used to make during special celebrations when a leg of lamb would be served.

It benefits from being cooked in the pan along with the lamb, but this isn’t entirely necessary. If you don’t like lamb, this dish also goes well with roast chicken or beef.

Serves 4

  • 1 pound green beans, trimmed
  • 1 clove garlic
  • 1 small can prepared tomato sauce (pureed–it should be a smooth texture) Read the rest of this entry »
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