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Stewed Green Beans and Tomatoes With Trahana
![Stewed Green Beans and Tomatoes With Trahana](https://static01.nyt.com/images/2014/10/21/science/22recipehealthgreen/22recipehealthgreen-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons extra virgin olive oil
- 1large onion, chopped
- 2large garlic cloves, minced
- 1pound fresh green beans, ends trimmed
- 1(14-ounce) can chopped tomatoes, or 1½ cups grated fresh tomatoes
- ⅛ to ¼teaspoon sugar (to taste)
- Salt to taste
- ⅔ cups sour bulgur trahana
- Freshly ground pepper
- ¼cup chopped fresh mint, parsley, or dill
- 1 to 2tablespoons fresh lemon juice (optional)
- Additional olive oil as desired
Preparation
- Step 1
Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1½ cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
- Step 2
Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).
- Advance preparation: This will keep for 3 days in the refrigerator. Reheat or bring to room temperature. The mixture will stiffen, so you will probably want to add more water.
Private Notes
Cooking Notes
I’m not sure if its a problem with my app but I cant believe there are not more comments on this dish. It’s delicious! I did not use the bulger trahana mentioned but the very easy to get sour trahana in Greek stores and on line in New York (and London where I am). It’s turned out great... and I think the lemon should not be optional. The only change I’ve made is add some dry oregano to the sauce with the canned tomatoes (as a Greek there is no such thing as a Greek recipe without it!)
I was very surprised and concerned about cooking green beans for 45 minutes total but I was very happy with the results. Will be making again.
I used my homemade trahana. Maybe it wasn’t as good as my ex-boyfriend’s Cypriot mom’s, but it was nonetheless delicious.
Use my homemade trahana. Maybe not as good as an ex boyfriend’s Cypriot mom’s, but still delicious.
We used a combo of regular bulgur wheat and TVP for some added protein. It was great!
I didn't set out to alter this recipe but I didn't have the exact ingredients on hand and I was also having a craving for bamieh. 1 onion, minced 1 large clove of garlic and 1 tsp of garlic powder (I had been out of town and was low on fresh ingredients) 1 cup of Rao's pasta sauce (again, I had no crushed tomatoes) 2 roma tomatoes, grated 1 tbsp of chicken Not Just Bouillon 1 bunch of parsley 1 tsp baharat (Lebanese 7 spice mix) 8 oz of green beans 2 tsp lemon juice 2/3 cup of quinoa Enjoy!
This was delicious! I used Romano green beans from my garden and subbed buckwheat for the bulgur. Will definitely make it again, and soon!
I didn't have bulgar so I substituted couscous. Herbs were dill and cilantro. Fresh tomatoes. The results were pleasant but probably better with the bulgar because it takes longer to cook.
I was very surprised and concerned about cooking green beans for 45 minutes total but I was very happy with the results. Will be making again.
This is really good, delicious yet simple fare. I omitted the trahana and added dried oregano and marjoram. And reduced the water. Really good with sautéed potatoes and Greek lamb burgers.
To increase veggies, I added shaved brussel sprouts, next time will include cauliflower florets as well. Herbs - fresh mint coriander and cinnamon, Chicken stock vs. water. This time used Baharat spice blend - as finishing spice. Baharat makes this soo perfectly divine! It’s so easy and quick, provided the veggies are precut and prepped from the package. Imagining the next time using some firm tofu or mixing in some cooked quinoa for an even more nutritive punch.
I’m not sure if its a problem with my app but I cant believe there are not more comments on this dish. It’s delicious! I did not use the bulger trahana mentioned but the very easy to get sour trahana in Greek stores and on line in New York (and London where I am). It’s turned out great... and I think the lemon should not be optional. The only change I’ve made is add some dry oregano to the sauce with the canned tomatoes (as a Greek there is no such thing as a Greek recipe without it!)
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