Stewed Green Beans and Tomatoes With Trahana

Name: Stewed Green Beans and Tomatoes With Trahana
Total time: 1 h
Yield: Serves 4
Cuisine: greek, mediterranean, middle eastern
Ingredients: 3 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 large garlic cloves, minced; 1 pound fresh green beans, ends trimmed; 1 (14-ounce) can chopped tomatoes, or 1 1/2 cups grated fresh tomatoes; 1/8 to 1/4 teaspoon sugar (to taste); Salt to taste; 2/3 cups sour bulgur trahana; Freshly ground pepper; 1/4 cup chopped fresh mint, parsley, or dill; 1 to 2 tablespoons fresh lemon juice (optional); Additional olive oil as desired

By Martha Rose Shulman

Total Time: 1 hour
Rating: 5(71)
Notes: Read community notes

The stewed green beans with tomatoes are typical of many Greek “olive oil dishes,” or “ladera,” though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.

Featured in: It's Time to Try Nutty, Sour Trahana

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Ingredients

Yield:Serves 4

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

Ingredient Substitution Guide

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).

Tip

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.

Ratings

5 out of 5

71 user ratings

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Private Notes

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Cooking Notes

ilkirm3 years ago

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!)

Marina2 years ago

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.

audrey2 months ago

I used my homemade trahana. Maybe it wasn’t as good as my ex-boyfriend’s Cypriot mom’s, but it was nonetheless delicious.

audrey2 months ago

Use my homemade trahana. Maybe not as good as an ex boyfriend’s Cypriot mom’s, but still delicious.

KG8 months ago

We used a combo of regular bulgur wheat and TVP for some added protein. It was great!

Bodra Elia10 months ago

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!

Diana11 months ago

This was delicious! I used Romano green beans from my garden and subbed buckwheat for the bulgur. Will definitely make it again, and soon!

Improviser1 year ago

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.

Marina2 years ago

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.

Kiesy3 years ago

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.

N3 years ago

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.

ilkirm3 years ago

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