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Mediterranean Braised Green Beans with Tomatoes, Mint and Feta

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
Cook Time 40 minutes
Total Time 55 minutes
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.