This dish falls into the category of Greek foods called "lathera" meaning "cooked in oil," so getting away from some quantity of oil isn't possible; but stick with good quality Greek olive oil, a good unsaturated fat.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 2.2 pounds of string-type beans, fresh (string removed and trimmed) or frozen
- 4 tablespooons of olive oil
- 2 onions, cut in thin rings
- 2 cloves of garlic, crushed
- 1 bunch of flat leaf parsley, finely chopped
- 1/2 pound of ripe tomatoes, peeled and finely chopped
- 2 level teaspoons of sea salt
- 20 peppercorns
- 1 cup of water
Preparation:
In a heavy-bottomed pot, add the olive oil and sauté the onions until translucent. Add the garlic, parsley, tomatoes, salt, and peppercorns. Sauté 2 minutes, add the beans and 1 cup of water. Stir, cover, and simmer for 50-80 minutes.
Yield: serves 4
Per serving:
- Calories: 217
- Protein: 4.1 gr
- Fats: 14.6 gr
- Carbohydrates: 17 gr
- Cholesterol: 0 mg