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
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Ingredients
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2 tablespoons
olive oil
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1
medium white onion, diced
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2
medium tomatoes, peeled, seeded and diced
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5
cloves garlic, halved (or cut in thirds if really large)
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1 tablespoon
minced fresh dill
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A small pinch of cinnamon
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1 pound
fresh green beans, washed, trimmed and cut in half if long
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3/4 cup
chicken broth
Directions
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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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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