Greek Green Beans

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins

Serve warm or at room temperature. Crumble feta cheese on top if you like.


2tablespoons extra-virgin olive oil
2-- onions, thinly sliced
2-- garlic cloves, crushed
3tablespoons water
4large overripe tomatoes, peeled and coarsely chopped, or 1 pound ripe cherry tomatoes
1pound green beans, trimmed
1/2teaspoon coarse salt
-- Freshly ground black pepper
1/2teaspoon sugar
1/4teaspoon olive oil


  1. Heat oil in a large saucepan over medium heat. Add onions and cook , stirring constantly, until soft and golden brown, 5 to 7 minutes.
  2. Add garlic and continue cooking 1 minute. Add tomatoes and water. Cook until slightly thickened, about 2 minutes. Add green beans and another 1tablespoon of water. Add salt, pepper and sugar. Cover, recue heat to low, and simmer slowly until beans are tender, 15 to 20 minutes.
  3. A few minutes before beans are ready, uncover pan and turn up heat to reduce liquid. Stir in olive oil just before serving.

Recipes adapted with permission from Caroline Betherton’s The Kitchen Garden Cookbook (DK Publishing, 2011).

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 260mg
  • Potassium 760mg
  • Carbohydrate 21g
  • Fiber 6g
  • Sugars 11g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 10%