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Green Beans, Greek I (Fasolia Yiahni) (P)
Source: "Culinary Gifts From the Greeks," published by the Hellenic Women's Penelope Society, Newport News, Virginia. Recipe by Mrs. Perri Katsantonis, Newport News, Va.
Serves: 6

2 lbs. string beans, cut up
2 large carrots, sliced
1 large onion, chopped
1 bunch scallions, chopped
1/2 cup olive oil
1/2 cup chopped fennel OR 2 tbsp. dried dill
1 tbsp. sugar
Salt and pepper to taste
1 15-oz. can crushed tomatoes

Sauté bean, carrots, onion, and scallions in oil over medium heat until they start to turn slightly soft, 5 to 10 minutes.

Add tomatoes, herbs, water, sugar, and salt and pepper. Simmer until tender.

Posted by Terry Goldman

Nutritional Info Per Serving: N/A