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