Summer may be winding down, but summer gardens are exploding with all kinds of garden bounty: vine-ripened tomatoes, green beans, basil, eggplant–you name it! Fall is approaching and this time of the summer is Mother Nature’s last hurrah before the vines and plants begin to die off and we turn to clearing out our gardens and thinking about fall and winter plantings. I love all this late summer bounty, but it can be overwhelming. The other day a good friend brought over an unbelievable number of fresh green beans. “Please take them,” she pleaded as she handed over the heavy bag. “We’re green-beaned out at our house.” As it happens, I had a great recipe to share with her: green beans Greek style, the way my grandmother used to make them. This is the perfect dish to bring out the taste of fresh green beans and hearty enough to bring back to mind those rapidly-approaching fall days. Serve over brown or white rice or, for an even more authentic Greek taste, over oven roasted potatoes.
Fresh green beans, washed and trimmed. We had enough for generous helpings to feed a family of four.
2 cans diced tomatoes or, better yet, diced FRESH tomatoes from your late-summer garden. To use fresh tomatoes, scald them in hot water to remove the skins, or use a tomato press.
2 cloves garlic, chopped
1/2 cup onion, diced finely
1-2 tablespoons red wine
1-2 tablespoons olive oil
Here’s what to do:
In a large saucepan saute the garlic and onions in olive oil. Be careful not to overcook! Next, add the green beans and let them cook with the garlic and onion for just a few minutes. Add the tomatoes and red wine, stir, and turn down the heat and cover the pot so the beans can simmer in the tomato juices. Cook until the green beans are just crunchy-tender, and season with salt and pepper.