1 lb green beans (Blue Lakes preferred),
trimmed and cut in 2-inch lengths
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1.5 tsp dried oregano
3/4 cup peeled, seeded and diced tomato
1 tbsp tomato puree (optional)
salt and pepper
lemon wedges, for garnish
Drop green beans into a large pot of
salted water and cook until firm-tender or al dente. Drain and refresh
in ice water. Drain again and set aside.
Bring the vegetable stock to a boil in a
large sauté pan. Add the onion and simmer, covered, until tender and
translucent, about 10 minutes. Add the garlic, oregano, tomato and
optional tomato puree and simmer about 5 minutes. Add the green beans
and simmer until tender and some of the sauce is absorbed, 5-7 minutes.
Season with salt and pepper. Serve with lemon wedges.
The Greeks are not of the al dente
vegetable school and this ragout of tender green beans braised with
onion, tomatoes, and oregano may convince you that not all vegetables
have to be crunchy and firm to be toothsome.