This is a wonderful recipe for green beans, especially if you love feta cheese like I do. I made this dish during my post- holiday-super-intense-craving for vegetables, and only vegetables phase.
I served the green beans with a sweet potato prepared my favorite way--baked, with butter, salt, and pepper. This was a perfectly satisfying supper for me. For Pritchard Parker, I added a couple of pork chops and buttered biscuits.
Greek Green Beans
1 large, sweet onion, sliced
3 cloves garlic, minced
1 Tbsp. olive oil
2 lb. fresh green beans, washed and stemmed
1 cup tomato sauce
2 tsp. fresh mint, chopped
8 oz. feta cheese, cubed or crumbled
Salt and freshly ground black pepper to taste
In large skillet, saute onion in olive oil, then add garlic. Add green beans and tomato sauce and stir well to combine. Add 1/2 cup water. Stir in the fresh mint. Cover and cook over medium heat until beans are nearly done, adding more water or tomato sauce as necessary. Lower heat and add feta cheese. Cook for an additional 5 minutes.