πράσινα φασόλια ραγού με δυόσμο και λιαστή ντομάτα
/fasolakia yiakbi me dyosmo kai liasti tomata/ (Greek)
serve 4-6
We went to a U-pick farm near out place. The blueberries were done for the season, but there were rolls and rolls of green beans. So, why not take some home? It is amazing how a few minutes of bending over and picking "just a few" ends up with a hug bag of beans. Mike made this as a side dish. For three people, we had leftovers.
1 cup (240 ml) sun-dried tomatoes (either soaked in its own juice, or dried)
1/2 cup (120 ml) olive oil
2 large onions, cut in half and sliced; about 2 cups (480 g)
2 or more minced garlic cloves (Since we like garlic, there is never too much garlic!)
1 pound (450 g) green beans, trim off the ends
1 cup (240 g) tomatoes
black pepper to taste
3-4 Tbs. (45-60 ml) red wine vinegar
A. sun-dried tomatoes:
1. if using dried: place them in a bowl and cover with warm water, soak for an hour, drain and save the liquid
2. if using them in their own juice: nothing has to be done, but add some liquid or water to the beans
B. preparation:
1. ένας /énas/: Heat 3 Tbs. (45 ml) of olive oil in a sauce pan.
2. δυο /dyo/: Cook the onions on medium-low heat for about 10-12 minutes.
3. τρία /tría/: Add garlic and stir for a minute.
4. τέσσερα /téssera/: Add the string beans and toss to coat.
5. πέντε /pénte/: Add the fresh and dried tomatoes with the liquid. Cover and bring to a boil. Reduce heat and simmer, uncover, for a hour, until beans are tender.
6. έξι /éxi/: Add the mint and pepper. Cook another 15 minutes.
7. επτά /eptá/: Remove from the heat. Add the red wine vinegar and remaining olive oil (if desire). Serve warm or at room temperature.
modified: The Greek Vegetarian
