Velvety, tender green beans and potatoes, braised in tomato and loads of our extra virgin olive oil. This is a simple, vitamin-packed, and satisfying entree or side dish. Although the traditional Greek dish calls for grass-fed beef we make it vegan on the regular, too... Do you!
Ingredients:
2 pounds of fresh green beans, ends removed and green beans halved
Add your beef, peppercorns, and bayleaf to a large pot.
Cover pot with water until its ¾ full.
Boil the meat on high heat until froth begins to rise to top of pot (about 20 minutes).
Skim the froth off the top and continue to boil for about another hour or until your meat is soft and tender; set meat aside. Keep 1 ½ cups of this cooking liquid aside.
Add your EVOO and saute onion until browned. Add carrot, potato, and garlic and saute for 3 minutes. Add your beef, tomato, and sugar. Saute until it comes to a boil.
Add your beans and the saved cooking liquid to the mixture.
Bring all these ingredients to a boil and then lower to medium heat for 35-45 minutes until your beans are tender (but not too soft).