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Stewed Green Beans and Tomatoes With Trahana

5.0(79)

The stewed green beans with tomatoes are typical of many Greek “olive oil dishes,” or “ladera,” though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.

by Martha Rose Shulman·published 2014-10-17

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Greek, Mediterranean, Middle EasternDinner, Lunch, Main Course

Servings

Serves 4

Total time

Calories / serving

282 kcal

Ingredients (12)

serves

3 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 large onion, choppedonion
2 large garlic cloves, mincedgarlic
1 pound fresh green beans, ends trimmedgreen-beans
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups grated fresh tomatoestomato
1/8 to 1/4 teaspoon sugar (to taste)
Salt to tastesalt
2/3 cups sour bulgur trahana
Freshly ground pepperpepper
1/4 cup chopped fresh mint, parsley, or dillmint
1 to 2 tablespoons fresh lemon juice (optional)lemon
Additional olive oil as desired

Instructions (2 steps)

01Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.

02Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).

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