Farm-to-Table Braised Green Beans
(Greek Cypriot Green Beans & Potatoes in Fresh Tomatoes)
It’s all about Green Beans on the farm. With the gorgeous September weather we are having, there is an abundance of fresh produce and it’s looking beautiful. This dish is a true farm-to-table Cypriot dish. Today’s harvest of Green Beans, Potatoes & Tomatoes were slowly braised for a delicious and simple end of summer stew. Growing up, this dish was made this time of year by my mom and served with homemade crusty bread to mop up the rich garlic sauce! If you are a meat eater, I suggest you toss in 4 quality Italian sausages whole in with the green beans as they are my favourite if I had to choose!! I have shared my farm-to-table version but BBQ style for you to enjoy!
4 tbsp. extra-virgin olive oil
6 whole garlic cloves, crushed and cut in half lengthwise
1 medium yellow onion, small diced
1 tbsp tomato paste
4 medium yellow potatoes, cut in ½ inch cubes
8 medium ripe tomatoes, roughly chopped
5 cups green beans, trimmed
1 cup vegetable stock
2 medium zucchini, cut in 1/2 inch rounds
1 cup of yellow cherry tomatoes
1 tsp each of salt and fresh ground pepper
Preheat grill to medium heat.
In a large skillet, heat oil over medium heat.
Add garlic and onions and sauté for 1-2 minutes until onion is soft and translucent.
Stir in tomato paste and sauté for an additional minute.
Add potatoes and sauté for 4-5 minutes.
Place chopped tomatoes in blender and puree.
Pour mixture in a 13x9 rectangle bbq safe dish.
Add green beans and pour in tomato puree, yellow cherry tomatoes and vegetable stock. Season with salt and fresh ground pepper and cover with aluminum foil.
Place on bbq and close lid. Cook for 35 mins or until potatoes have slightly softened. Remove foil, mix in zucchini and continue to cook for an additional 15 mins until beans and potatoes have softened.
Remove from grill, cover and let stand for 10 minutes. Serve with crusty bread for mopping up the sauce.
SERVINGS 4-6 | PREP & COOK TIME 1 hour & 15 mins