Best for flavour!
Greek cooking has a way with vegetables, which may come as a surprise to some: simple but delicious veggie meals are a staple of traditional home cooking even though it seems these dishes never really made it onto restaurant menus.
This green bean pot is another summer favourite of mine that makes for simple and delicious seasonal cooking wherever you may be in the world: a summer dish of green beans braised with tomato and olive oil.
I tend to cook it every week while green beans are abundant in the summer, and never get bored with it (lots of variations are possible!) I even made a video, but never wrote it up for the blog - I'm making up for that today!
If you have ever grown beans in the garden or visited a farmers market in the summer you'll know that green beans come in a glut - you have either none or far too many. So it's always useful to have a few different ways to cook them so you don't get bored (especially if you are used to plain steamed green beans...)
You can use any type of green beans (as well as peas and broad beans), and it works with frozen beans (or peas) too.
As usual my cooking guide below is 'measured by eye' - this is just the way I cook.
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Eat warm or cold - not hot (it's even better the next day).
Serve with an extra drizzle of olive oil, crusty bread and a sprinkle of crumbled feta cheese (or another zingy accompaniment, e.g. a spoonful of fermented veggies, capers, or olives).
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Categories: : COOK