Greek String Beans with Shallots, White Wine, and Fennel Seeds Fasolakia

by olga

Servings: 6 servings

INGREDIENTS

2 tablespoons olive oil
3 large shallots, finely chopped
1 clove garlic, coarsely chopped
1/8 teaspoon fennel seeds
4 medium tomatoes, peeled and cut into 1/4 inch pieces, juices reserved
2 tablespoons chopped fresh flat leaf parsley leaves
1 tablespoon chopped fresh mint leaves
1 1/2 pounds green beans, trimmed and left whole
1/3 cup dry white wine
2 cups water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and sauté until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.

Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.

The Olive and The Caper

CHEF COMMENTS

Slim and tender string beans are found pouthena, “everywhere,” and pandoug, “anywhere,” and eaten avidly all the time in Greece.

Tagged: greek, sidedishes add tags

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