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Author Notes: For years we would travel to Detroit's Greektown for dinners served "family" style...platters of lamb chops, flaming cheese, Greek antipasto platters and always sides of potatoes, rice and vegetables. The vegetables would vary..sometimes cabbage, sometimes okra...but always there were the green beans which I loved! And they were always stewed until very, very soft. —inpatskitchen
Makes about 4 servings
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium tomatoes, peeled, seeded and diced
- 5 cloves garlic, halved (or cut in thirds if really large)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced fresh dill
- A small pinch of cinnamon
- 1 pound fresh green beans, washed, trimmed and cut in half if long
- 3/4 cup chicken broth
- In a 4 quart pot heat the oil, add the onion and saute over medium heat until soft. Stir in the tomatoes, salt, pepper, garlic, dill and cinnamon.
- Add the green beans and then pour in the chicken broth. Bring up to a boil and then simmer slowly for at least an hour, partially covered. Give everything a stir occasionally. You want the beans to be soft and velvety and the garlic to be sweet. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side