Ladera Fasolákia — Green Beans in Olive Oil

Trim the ends of the fresh green beans. If they are long, you can cut them in half.

Finely chop the onion and mince the garlic.

In a large pot or deep pan, heat the Greek extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the green beans, canned chopped tomatoes, and water. Season with salt and black pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 40-45 minutes, or until the green beans are very tender. Stir occasionally to prevent sticking.

Finely chop the fresh parsley and dill.

Once the beans are tender and most of the liquid has been absorbed, stir in the fresh parsley and dill. Cook for 2 more minutes.

Taste and adjust seasoning if needed. Serve warm or at room temperature.