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Greek Stewed Green Beans and Yellow Squash With Tomatoes

5.0(423)

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don’t be put off by the faded color of the beans; they’re comforting and delicious.

by Martha Rose Shulman

Open original recipe

GreekDinner, Soups And Stews, Main Course

Servings

(4–6)

Total time

55 min

Calories / serving

198 kcal

Ingredients (9)

serves

3 tablespoons extra-virgin olive oilolive-oil
1 large onion, choppedonion
2 large garlic cloves, mincedgarlic
1 pound fresh green beans, trimmedgreen-beans
3/4 pound yellow squash (3 medium squash), sliced
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoestomato
Salt and freshly ground pepper to tastesalt-and-pepper
1/4 cup chopped fresh mint, parsley or dillmint
1 to 2 tablespoons fresh lemon juice (optional)lemon

Instructions (2 steps)

01Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
02Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

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