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Greek-style green beans with tomatoes and potatoes cooked in olive oil. This dish may be served warm or cold. As a nice option, top with crumbled feta cheese.
Ingredients
- ½ cup extra-virgin olive oil, divided
- 1 white onion, chopped
- 2 (15 ounce) cans green beans, drained
- 2 (14.5 ounce) cans diced tomatoes in juice
- 3 red potatoes, cut into bite-size pieces
- 1 ½ tablespoons dried mint
- 1 tablespoon parsley flakes
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 tablespoon water, or as needed
- 2 teaspoons garlic powder
Directions
Step 1
Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.
Cook’s Notes:
I like to use French-cut green beans. Optional recipe uses fresh green beans, which affects cooking time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat3g | 14% |
| Sodium839mg | 36% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber6g | 20% |
| Total Sugars6g | |
| Protein5g | |
| Vitamin C25mg | 125% |
| Calcium96mg | 7% |
| Iron5mg | 29% |
| Potassium807mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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