Green Beans and Zucchini (Fassoulia yev Tutum)
Green beans and zucchini prepared with onions and tomatoes, and simmered in a nicely-seasoned tomato-based sauce.
Ingredients
- 2 Tbsp. olive oil
- 1 medium sweet or yellow onion, chopped
- 1 tsp. Kosher salt
- ½ tsp. black pepper
- ½ tsp. allspice
- 1 tsp. dried basil, crushed
- 1 tsp. dried oregano, crushed
- 1 medium clove garlic, minced
- 1 lb. fresh or frozen green beans or Italian pole beans (If using fresh green beans, trim the ends, and cut beans into 1-inch pieces.)
- 1 15-oz. can diced tomatoes (unsalted) (Do not drain the tomato liquid!)
- 3 Tbsp. tomato paste, diluted in 1 cup water or stock (You may use vegetable, chicken or beef stock in place of the water.)
- 1 medium or 2 small zucchini(s) (rinsed, peeled - if desired, cut lengthwise, then into bite-size chunks)
Instructions
- In a medium-sized pot, sauté the onions in olive oil until soft and slightly brown, about 5 minutes. Add salt, pepper, allspice, basil, oregano, and garlic. Cook 5 more minutes, stirring occasionally.
- Add the green beans to the onion mixture along with the canned tomatoes and its liquid, and the diluted tomato paste. Stir to combine. Bring to a gentle boil, then reduce heat to simmer, cover the pot and cook for about 30 minutes, stirring now and then. Add a little more water or stock, as needed.
- Finally, add the cut zucchini to the pot. Cook, and stir on occasion, for another 15 minutes, or until beans and zucchini are tender. Adjust seasonings, if desired.
- Serve as a side dish along with your favorite lamb and pilaf recipes.
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