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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 4 servings |
||
| Calories 162 | ||
| Calories from Fat 108 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 535mg | 22% | |
| Potassium 313mg | 8% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 3.8g | ||
| Protein 3.0g | 6% | |
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Vrasta Fasolakia Freska
By: echo echo
May 24, 2004
This is a Greek green-bean recipe. The fennel seeds in the recipe impart a sort of licorice-like taste, so if you don't like licorice you might want to omit these. I've made it both with and without and it still tastes good, though different, without the seeds. A good side dish to serve with moussaka.
SERVES 4 -6
Ingredients
- 1 small onion, chopped
- 1/4 cup butter
- 1 lb string bean, trimmed
- 1 clove garlic, minced
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, minced
- 1 teaspoon fennel seed
- 1/2 cup tomato sauce
- 1/4 cup water
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
Directions
1
Sauté the onion in butter until golden brown.2
Add the beans to the onion and sauté, stirring constantly, until the beans turn a bright green.3
Add the garlic through salt and pepper.4
Simmer 30 minutes, or until beans are tender.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef Kate
On Jan 9, 2008
Excellent! I did, in the interest of low fat cooking, use a very small amount of extra virgin olive oil in place of the butter, but otherwiwse remained faithful to the recipe. I mashed the garlic clove with the fresh parsley and the fennel seeds in my mortar and pestle which I think helps bring out the flavor of the seeds. This was a peerfect complemnt to grilled lamb.
From: Jewelies
On May 7, 2007
This is a fabulous, easy recipe. I recommend using the fennel seeds as it leaves you with such a lovely fresh flavour that really suits the beans. Tonight I served with a roast lamb and potatoes. Thanks for a keeper.
From: sugarpea
On Jul 18, 2004
A new favorite way to prepare green beans! I subbed 1 T olive oil for the butter and fresh basil for the fennel and wow, was this good. I recommend covering the pan during the 30 minute simmer in order to get the beans tender.
From: tara portee
On Apr 9, 2006
This was even better than I anticipated. I love the additon of the fennel ( Even my flavor phobic husband didn't make any negative comments)! I did use frozen green beans ; they worked fine. However, I was able to shorten the cooking time a little. As with almost evrything; I added a little more garlic.
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