Greek stewed green beans are quick and easy 3-ingredient side dish recipe, traditional in Greek cuisine. Naturally vegan and gluten-free.
Whenever I visit Greek Town in Chicago or Detroit I have to order a side of the stewed green beans. The humble side dish of green beans stewed with tomatoes couldn’t be more simple but it always hits the spot.
Similar to the Lebanese Stewed Green Beans, the secrete is simmering the beans in tomato sauce until they are soft and tender. In the Lebanese recipe, we add cinnamon, nutmeg, and allspice but they’re just as delicious with just a little salt and pepper. Of course, this side dish is naturally vegan, gluten-free and whole-30 approved.
Types of green beans to be used:
When I make this dish at home, I typically use frozen, cut green beans (French-style or regular work fine). If it’s during the summer months and green beans are in season I love using fresh but frozen work just as well. In fact, I prefer the texture as it’s closer to what I’m used to in restaurants.
Can you use canned tomatoes?
Absolutely – I love using canned tomatoes as I always have them on hand. Of course, similar to green beans, fresh tomatoes are also a great option if you have them or they’re in season.
Since the Greek stewed green beans don’t require spices in the cooking process, I like to garnish the dish with a sprinkle of fresh parsley or dill right before serving. This fresh flavor will brighten up the whole dish.
What pairs well with stewed green beans?
- Grilled Chicken Souvlaki
- Greek Lamb Burgers
- Greek Egg Lemon Soup (Avgolemono)
- Beef Souvlaki Skewers
- Greek Village Salad
Are Greek Stewed Green Beans Freezer Friendly?
Yes, they freeze well and will last up to 3 months in the freezer!
Your fork is waiting. Oopa!
Greek Stewed Green Beans
- 1 medium onion diced
- 1 tablespoon olive oil
- 16 ounces cut green beans fresh or frozen
- 16 ounces diced tomatoes fresh or canned
- salt and pepper to taste
- fresh parsley or dill minced, optional garnish
- Heat olive oil in a medium sauce pot over medium-high heat. Add onions and a sprinkle of salt and pepper. Saute until tender, about 6-7 minutes.
- Add in green beans, tomatoes, salt and pepper to the pot and stir to combine. Bring mixture to a boil then reduce to low and simmer until green beans are tender, about 30 minutes. Serve warm with a sprinkle of fresh parsley or dill if you wish.
Want to view even more amazing side dishes? Take a look at my Pinterest boardPinterest board!