Eat as a side dish, preferably with some crumbled feta and a bun to soak up juices. Dina and Chris like the beans with prime rib or roast lamb, but it was equally tasty the next day over toast. The recipe makes a lot, but the beans are even more delicious eaten cold after a few days. Dina used the mint from her garden, dried for tea and rubbed between her hands to distribute. Otherwise use fresh mint, as no commercial dried mint compares to Dina’s. The beans are ready when the onion is soft.
| 3 lbs | green beans, topped and blanched |
| 3 cloves | garlic, smashed and chopped |
| ½ can | crushed tomatoes |
| 1 med | onion, chopped |
| 1 c | parsley chopped |
| ½ c | chopped mint* |
| 1 t | black pepper and salt |
| ½ c | olive oil |
| 2 c | water |
| 2 sm | green chilies (optional) |
Place the beans in a large pot. Mix all the ingredients with the beans.
Bring to a boil, then simmer, covered. Cook for 45 minutes to 1 hour.
Makes 6-10 servings.
* Dina dries her own mint and it’s amazing. Otherwise, use fresh garden mint, chopped fine.