||Green Beans Braised With Mint + Potatoes
||greek, Vegetables, Vegetarian, Side dish
3 tb Olive oil + margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh grn.beans;trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt + freshly ground pepper
Chopped fresh mint
Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add
the green beans and parsley to the pan with enough water to almost cover.
Tuck the potato slices in between, partially cover the pan, and simmer for
25 minutes, the stir and season with salt, pepper, and 2 tablespoons
chopped mint. Cook uncovered until the beans and potatoes are fork
tender, about 10 more minutes. If the sauce has not thickened, pour it
into a small pan, and boil down to one cup, then combine with the beans
and potatoes in a warm serving bowl. Sprinkle with a little additional
fresh mint and serve warm. Excellent with grilled chops, fish or egg
dish, but equally good as a main course with cheese.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
Typed for you by Karen Mintzias