the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Green Beans in Oil (Fasolakia Prasina Ladera)

2 lbs. string beans
2 large onion
3 ripe tomatoes, skinned and crushed
1 cup olive oil
Salt and pepper

String the beans and cut them in half. Wash well and put into a saucepan with the onion, which should be thinly sliced, and pour in about 1/2 cup of water.

Cook to soften the onion and beans together. Pour in the oil and the salt and tomatoes, the salt and the pepper to the pan. Then add 2 cups of water and allow to cook until well boiled.


Copyright © Judy McCann, 1998-2006



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This page modified January 2007