Hi Emily,

I'm not Ann, but I think this is the recipe you were looking for.

Braised Green Beans (Fasolakia) with Lemon (ÃáóïëÃêéá Ãáäåñà ìå Ãåìüíé)
Serves 4 - 6 as a main course
In this easy recipe, the herbs and vegetables are layered in a Dutch oven and cooked without stirring until the beans are soft and tender. The beans shouldnÂt be crunchy, and must be cooked through. Adjust the amount of olive oil as desired. Serve with slices of feta cheese, Kalamata olives, bread, and lemon wedges.

1 1/2 pounds green beans (6 cups cleaned)
4 cups thinly sliced onions
1 1/2 cups minced parsley
1/2 cup minced dill
1/2 cup minced mint
3 Tbsp. minced garlic
Salt
Freshly ground black pepper
1/2 Â 1 cup olive oil
1/4 - 1/3 cup fresh lemon juice
Lemon wedges

Wash the beans, break off both ends, and break them in half. Mix the herbs and garlic together.

In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with 1/3 of the beans, then 1/3 of the herb mix, season with salt and freshly ground black pepper, and drizzle with 1/3 of the olive oil. Repeat. Repeat again but finish with the remaining cup of onions before drizzling with the last 1/3 of olive oil.

Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1 hour, or until the beans are very soft and tender. Stir in 1/4 cup lemon juice. Taste and add lemon juice, salt, or freshly ground black pepper, as needed. Serve hot or at room temperature.

Shelley

Sorry Emily, I was working today. This is the first chance I've had to see your post.

This is the recipe I use.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================

Adapted from: Krinos Foods

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

.
1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth
. Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and sauté 5 minutes.Add Garlic and green beans and sauté until
onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne
pepper, parsley and oregano. Pour tomatoes and their juices over
vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and
simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. Can be prepared
1 day ahead -- cover and refrigerate. Serve warm or at room
temperature. 6 To 8 Servings

Hmm, I thought you were going to say "get a can of mushroom soup and a can of fried onion rings...."

Thanks to both Ann and Shelley -- meant to post earlier but we've had house guests... Can't wait to make them -- think I will probably do them with chicken kabobs just like your photo!

Emily

See? There's those cute little tips on her beans!

Hi Ann --

Just wanted to say I made your version tonight and it was SO delicious! We used frozen green beans that we had blanched and frozen last year, and they were just fine in there... I also used about 1/2 a cup of fresh oregano, as my fresh oregano is quite mild.

One thing we did that was a real hit -- I wanted to cook some tilapia, and after sprinkling the tilapia with olive oil and spices, we just laid it down on top of the green bean mixture at the end -- SO good! The tilapia soaked up some of the flavors from the tomatoey sauce...

Shelley -- your recipe is next up for when I go get some nice fresh dill...

Emily