Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The Parthenon's Famous Braised Green Beans
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- #114854
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, peeled and finely chopped
2 bay leaves
2 pounds green beans, rinsed, stems removed
2 teaspoons sugar
1/2 cup parsley, chopped
3 tablespoons tomato paste
2 cups water
directions
Place olive oil in a large pan over medium-low heat. Add the chopped onion and garlic. Saute until the onions turn translucent, about 2 minutes. Add all of the ingredients except the tomato paste and water.
Cover and cook over low heat until the beans become slightly soft, about 10 minutes.
In a small bowl or 2-cup glass measure, dissolve the tomato paste in the 2 cups water, stirring well. Add this mixture to the beans in the pot.
Stir and bring to a simmer over medium heat, then cover, reduce heat and cook over low heat for about 1 hour or until the beans are soft and cooked to your liking.
Remove bay leaves and serve hot.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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