Mediterranean Braised Green Beans with Tomatoes, Mint and Feta

Instead of the usual quick-blanched green beans, this side simmers them slowly in olive oil, garlic and tomatoes until they are completely tender and coated in a rich, glossy sauce. Fresh mint and crumbled feta go on at the end. It is a Greek-style approach, and it is a welcome change on a holiday table full of creamy dishes.

Braised green beans are also very forgiving. They can be made hours ahead, they taste even better at room temperature, and they reheat without losing anything, which frees the stove when you need it most.

Tender, not crisp

If you are used to bright green, crunchy beans, braised beans may look surprising at first. They turn olive green and soft as they absorb the tomato and oil. That is the goal. In Greek cooking this style is known as ladera, a family of vegetable dishes slowly cooked in olive oil, and it brings out a deeper, sweeter flavor than quick cooking.

Mediterranean Braised Green Beans with Tomatoes, Mint and Feta

Instead of the usual quick-blanched green beans, this side simmers them slowly in olive oil, garlic and tomatoes until they are completely tender and coated in a rich, glossy sauce. Fresh mint and crumbled feta go on at the end. It is a Greek-style approach, and it is a welcome change on a holiday table full of creamy dishes.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1/3 cup extra-virgin olive oil
• 1 medium onion thinly sliced
• 4 cloves garlic sliced
• 1 1/2 lb green beans trimmed and halved if long
• 1 can (14.5 oz) diced tomatoes with juices
• 2 tbsp tomato paste
• 1/2 cup water
• 1 tsp salt plus more to taste
• 1/2 tsp sugar optional, to balance acidity
• 1/4 tsp red pepper flakes optional
• 2 tbsp fresh mint chopped
• 2 tbsp fresh parsley or dill chopped
• 1/2 cup feta cheese crumbled
• 1 tsp lemon juice

Method

 

1. Heat the olive oil in a wide, heavy pot or deep skillet over medium heat. Add the onion and a pinch of salt and cook until soft and lightly golden, 6–8 minutes. Add the garlic and pepper flakes and cook 1 minute.
2. Stir in the tomato paste and cook for a minute until it darkens slightly.
3. Add the green beans, diced tomatoes with juices, water, salt and sugar. Stir to coat the beans and bring to a simmer.
4. Cover, reduce the heat to low and simmer gently for 30–40 minutes, stirring every 10 minutes, until the beans are very tender and the sauce has thickened. If it looks dry, add a few tablespoons of water.
5. Uncover for the last 5 minutes if the sauce is thin. Stir in the lemon juice and most of the herbs, then taste for salt.
6. Transfer to a serving dish and top with the feta and remaining herbs. Serve warm or at room temperature.

Notes

• Do not skimp on the olive oil; it carries the flavor and gives the sauce its body.
• Older, slightly thicker beans are fine here, since the long braise softens them.

Serving ideas

These beans are good with roast turkey or chicken, alongside grilled fish, or as a main course for two with crusty bread and extra feta. For a heartier vegetarian meal, add a few chunks of potato with the beans; they will cook in the same time and soak up the sauce.

Leftovers make an excellent next-day lunch spooned over rice, farro or a baked potato.

Fresh or canned tomatoes

In late summer, use about one and a half pounds of ripe fresh tomatoes, grated on a box grater with the skins discarded. Outside tomato season, a good can of diced or whole tomatoes, crushed by hand, gives more reliable flavor than pale supermarket tomatoes.

Storage

Refrigerate in a sealed container for up to 4 days. The flavor improves overnight. Serve at room temperature or reheat gently, adding the feta and fresh herbs after warming.

FAQ

Can I use frozen green beans?

Yes. Add them straight from frozen and start checking for tenderness after about 20 minutes.

Why add sugar?

Just a little balances acidic canned tomatoes. Leave it out if your tomatoes taste sweet.

Can I make it a day ahead?

Yes. It is one of the best make-ahead sides; add the herbs and feta when serving.

Ingredient swaps

• Leave out the feta for a vegan side.
• Use frozen green beans; reduce the simmering time by about 10 minutes.
• Swap mint for basil or oregano.
• Add a cup of cooked chickpeas for a main-course version.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.