It's Greek to Me

When we were dating, SPH would cook these amazing meals that opened my eyes to new foods almost every time he started creating in the kitchen. Even as I type this, he is in the kitchen whipping up a filling for some stuffed peppers and tomatoes we will feast on later. The man is a true chef. I still remember the first time he made these green beans for us. While this is hardly a typical summer recipe, since we have more green beans than we know what to do with right now, I whipped up a triple batch of these last week, which served us well for a couple meals. I froze the rest for a future meal, as these beans freeze great. Greek Green Beans 1 pound of fresh green beans, trimmed 3 tablespoons olive oil 4 roma tomatoes, diced 1 large onion, diced 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley salt and pepper to taste Rinse beans and set aside. In a large pot, heat the olive oil over medium-high heat and add the tomatoes, onion and garlic. Cook for about 4-5 minutes or until the onions are slightly translucent. Add the green beans, oregano, parsley and salt and pepper to the large pot. Add 1/2 cup of water. Cover and cook for an hour or more, until the green beans are soft. Serves 4-6 as a side dish. SPC