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1-1/2 pounds of tender green beans, trimmed
Place all the ingredients in a heavy saucepan. Bring to a boil and boil vigorously 1 minute.
Cover with crumbled wet parchment and a tight-fitting lid.
Cook over low heat or in a 300°F oven for 2 to 3 hours or until most of the liquid has been absorbed. Serve at room temperature.
Poster's Notes:
I find that they are usually done after about 1-1/2 hours.
There is a note at the beginning of the recipe that says; "Don't worry about a loss of nutrients. The nutrient content for green beans is fairly low; the high fiber content is not affected by 'over cooking.' Like most Greek vegetables cooked in olive oil, these beans are best served at room temperature."
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
1/4 cup olive oil
1 cup onion, minced
Salt, to taste
1 tsp. sugar
1/3 cup tomato sauce
1 cup boiling water
1 12"x12" sheet of parchment paper
The cookbook I got this from says it's Greek in origin. It's yummy no matter.