These Greek style green beans make a great light lunch or as part of the traditional Greek style mezze starter with a main meal. They are also good as a side dish with roasted or grilled meats as part of a main course.
The Greeks love their vegetables and it is no wonder when you see how many varieties are grown there. Here in Crete vast swathes of the island are covered in massive green houses that protect the valuable vegetable crops from the sun in summer and keep them warm in winter.
Vegetables are serves with every meal be it in salads or roasted, braised or sauteed. You can very soon find yourself almost giving up meat entirely unless popping out for a meal. I tend to live mostly on veggies over here as I just adore the freshness and flavour and have learned all sorts of flavour combinations and ways of cooking them to get the very best out of them.
This dish of green beans has few other ingredients, just carrot, potato, garlic, tomatoes and onion and the magical touch of cinnamon and honey that makes it all come together so beautifully and makes all those healthy flavours sing on the plate.
I love this just as a lunch or light supper dish on its own but it would be perfect alongside a roast chicken or baked ham for the perfect sunday lunch.
Here it is served simply and in true Greek style just green beans at their best.
- 500g/1lb 2 oz green beans
- 4 tbsp olive oil
- 1 carrot sliced
- 1 potato finely diced
- 1 onion finely chopped
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped
- 2 ripe tomatoes cored and chopped
- 1 tsp runny honey
- pinch of cinnamon
- salt & pepper
- Saute the beans in 2 tbsp of the olive oil for 5 minutes and then add the onion and cook till is just turning golden, add the garlic for 2 minutes
- Add the potato, carrot, parsley, honey, cinamon and seasoning along with the chopped tomatoes
- Cover with water and bring to the boil and then lower the temperature and simmer till most of the water has evaporated.
- Stir in the remaining oil
- Serve warm.