Armenian Green Beans

Armenian Green Beans

Armenian Green Beans

This recipe comes to me courtesy of my husband’s Armenian grandmother. She is currently 97 and survived the Armenian Holocaust as a baby. Her parents came to this country and built a good life for themselves. They never stopped cooking the dishes of home though (my MIL tells stories of her grandmother in law making sheets of phyllo dough by hand and laying them over the back of a chair to dry. She would fill them with American cheese for her American great-grandchildren. She, by the way, lived to be 100.)  Anyway, I snagged today’s recipe because, other than being very good for you with olive oil and no cheese, you can make it either with fresh green beans, as I do in the summer, or frozen green beans, as I do in the winter and it still tastes awesome. These take a while to cook, although it’s not as long as destroyed green beans, so I don’t tend to make them on a weeknight.

Serves 4

Reheats Yes

Freeze Yes

Kid Friendly Tasks: Snapping beans

Ingredients

  • 1 small onion, diced
  •  1 clove garlic, diced
  •  1 lb green beans, snapped into 1 in (roughly) pieces
  •  2 tomatoes, or one can diced tomatoes
  •  2 c water
  •  3 tbsp olive oil
  •  1/2 dill
  •  1/2 tsp parsley
  •  1/2 tsp mint
  •  salt and pepper to taste

Directions

  1. Put everything in a pot and cover for 40 minutes over medium low heat. Check for salt and pepper. I like to serve this with a sprinkle of feta on top or mixed in, so good…

Armenian Green Beans

Armenian Green Beans

 

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