Greek Green Beans Braised With Mint And Potatoes Recipes

Steps:

• Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total).
• Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
• Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
• Stir and season with salt, pepper, and 2 Tbsp chopped mint.
• Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
• If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl.
• Sprinkle with a little additional fresh mint and serve warm.

Steps:

• In a microwave-safe dish, combine the beans, oil, garlic and salt. Cover and microwave on high for 5-7 minutes or until tender, stirring twice. Stir in cheese. Serve immediately.

Steps:

• Heat the oil in a large frying pan over a medium high heat.
• Add the diced lamb and cook until the meat is browned.
• Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
• Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
• Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
• Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.