Braised Greek Green Beans

Photo by: Joseph De Leo
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by inpatskitchen

about 1 year ago

emilyolson80's Testing Notes:

These intoxicatingly scented braised green beans have a gentle sweetness that's teased out through their hour-long simmer. What makes this green bean dish even more appealing is inpatskitchen's inclusion of cinnamon, which jives surprisingly well with the fresh dill. Both seasonings mingle effortlessly in the light cloak of sauce made of chicken stock, garlic, and sweet onions. Serve at room temperature or hot off the stove.

For years we would travel to Detroit's Greektown to eat at The New Hellas Cafe, a restaurant owned and run by Gus Anton. Gus took over the restaurant from his father in 1950 and was always there. Flaming cheese, lamb chops, Greek antipasto platters, spanakopita, moussaka...Gus had it all. Usually when we went, it was with a group of six or more and we would order our meal "family style". A huge platter of lamb chops would arrive at our table along with side platters of potatoes, rice and vegetables. The vegetables would vary...sometimes cabbage, sometimes okra...but always there were green beans which I loved! And they were always stewed until very, very soft. Gus closed his restaurant in 2008 and sadly, passed away last week at age 85. He is truly missed.

Makes about 4 servings

  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 2 medium tomatoes peeled, seeded and diced
  • 5 cloves garlic, halved or cut in thirds if really large
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced fresh dill
  • A small pinch of cinnamon
  • 1 pound green beans, washed , trimmed and cut in half if long
  • 3/4 cups chicken broth
  1. In a 4 quart pot heat the oil, add the onion and saute over medium heat until soft. Stir in the tomatoes, salt, pepper, garlic, dill and cinnamon.
  2. Add the green beans and then pour in the chicken broth. Bring up to a boil and then simmer slowly for at least an hour, partially covered. Give everything a stir occasionally. You want the beans to be soft and velvety and the garlic to be sweet. Serve warm or at room temperature.
Edamam

Nutrition Info:

PER SERVING:

  • 135 calories
  • 8g total fat
  • 1g saturated fat
  • 1mg cholesterol
  • 657mg sodium
  • 15g carbohydrate (4g dietary fiber, 7g sugar)
  • 4g protein
16 Comments Add a Comment
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    CookinginWestchester says: Pat, these look sooo good, must make for my family one of these days!

    about 1 year ago Reply to this »
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    inpatskitchen says: Thank you! Please let me know if you give them a try.

    about 1 year ago
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    solitarycook says: Congratulations, Pat! What a lovely story.

    about 1 year ago Reply to this »
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    inpatskitchen says: Yes it is. My dad and Gus grew up in the same neighborhood and dad, being a couple of years older, would walk Gus to school everyday (or so he says!)

    about 1 year ago
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    GiGi26 says: Taramosalata too, don't forget the wonderful Greek Caviar Spread we always ordered at The New Hellas Cafe!! Congratulations on being a finalist with your green bean recipe, YUM!!!

    about 1 year ago Reply to this »
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    inpatskitchen says: It wouldn't be Greektown without Tarama now would it? Once Tom's back full force we're planning on the whole shebang right here at home! Come on over!

    about 1 year ago
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    nannydeb says: Congratulations! These sound great!

    about 1 year ago Reply to this »
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    inpatskitchen says: Thanks so much nannydeb!

    about 1 year ago
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    BlueKaleRoad says: Congratulations on being a finalist! Love this recipe, Pat!

    about 1 year ago Reply to this »
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    inpatskitchen says: Thank you Hannah..it's always so nice to hear that more than a few like what you cook!(LOL)

    about 1 year ago
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    sdebrango says: Congrats Pat on being a finalist, sounds really delicious!

    about 1 year ago Reply to this »
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    inpatskitchen says: Thanks suzanne! Totally excited!

    about 1 year ago
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    BlueKaleRoad says: I have to make these beans for my husband, Pat! He will love them (as will I). "Soft and velvety" beans sound divine. And what wonderful associations you have with them. Amazing the memories food can evoke!

    about 1 year ago Reply to this »
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    inpatskitchen says: You're right about the memories Hannah...and the soft green beans take me back to my childhood when I think every vegetable was "over cooked"! Thanks!

    about 1 year ago
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    aargersi says: Gus's place sounds fantastic, as do these beans. It's 8:30 am and I crave lamb chops and these green beans!!!!

    about 1 year ago Reply to this »
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    inpatskitchen says: Thanks! The New Hellas was what I considered a "true" Greek taverna....nothing like the Greek restaurants around here now. And yes...I've been known to have a leftover chop and these beans for breakfast!

    about 1 year ago

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