Greek String Beans With Shallots White Wine And Fennel Seeds Recipes
STRING BEANS WITH SHALLOTS
Steps:
- Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
- Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
- If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
GREEK STRING BEANS WITH SHALLOTS, WHITE WINE, AND FENNEL SEEDS
Slim and tender string beans are found pouthena, "everywhere," and pandoug, "anywhere," and eaten avidly all the time in Greece.
Provided by Olha7397
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and sauté until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.
- Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.
- The Olive and The Caper.
Nutrition Facts : Calories 109.6, Fat 4.8, SaturatedFat 0.7, Sodium 403, Carbohydrate 13.7, Fiber 5, Sugar 3.9, Protein 3.1
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