I've tried so many versions of this recipe trying to replicate the amazing greek style green beans in Chicago's Greektown restaurants which have rich and decadent sauces without tons of acidity -- this recipe comes close, but after so many tries and reading so many reviews, I made a few changes to this one as well. Sauteed on low to medium heat a very rounded cup of vidalia diced onion in about a generous 1/4 cup of olive oil. S&P the onion while cooking. Cook until translucent about 6-8 minutes. Carefully added 2 healthy size diced cloves of garlic for only 30 - 45 seconds [watch so it does not burn]. Drained and added one 28 ounce can of diced organic tomatoes, reserving the liquid. Added one small 8 ounce can of tomato sauce. To all of this, added about 1.5 tablespoon of dried oregano (rub in your hands to release the oils), ~ 1/8 cup of fresh parsley [just had the fresh on hand]. Little more S&P. Used 4 tablespoons of that reserved liquid here. Brought to a boil. Added 3 cans of organic [drained] green beans [trial and error with this recipe has sold me on canned green beans for the texture and they marry well with the other ingredients.] Add the lemon. AND, 2 tablespoons of sugar (pinch just doesn't do it for us). Simmered for 25-30 minutes at the very end it was still a little too acidic -- a chef once told me to add butter to reduce the acidity from tomato based sauces. Added 1 tablespoon butter. Really, really good.

I searched for this recipe after having the green beans in tomato sauce at the local greek restaurant. Made them for dinner last night, and definately spot on! The only addition I made was to add about 1/4-1/2 tsp of ground cinnamon, which I definately recommend adding. I served it with 1/4 cut roasted potatoes, homemade tzatziki, and pita bread. My extremely carnivorous boyfriend didn't even notice there was no meat or that it was a healthy meal. I will definately be serving this often.

nice for a change. used 1/2 c olive oil

I totally omitted a few things from this recipe since I didn't have everything on hand. I omitted the olive oil and lemon juice and I used canned green beans and these were still a nice twist to the same boring thing. Thanks for sharing.

Tasted just like at a Greek restaurant...really easy too I used frozen beans and they were still really good. Nice fresh flavor from the citrus.

tried it and its awesome.. my wife and child loved it.. thanks a bunch

These were fantastic. Will make again and again and again. Thanks!

Do not use 3/4 c. olive oil. This is way too much. I used 1/4 c. and it did not take away from the taste, and I probably could have used less. I also added 2 cloves of garlic and used the full can of tomato sauce rather than 8 oz. listed in the recipe. With these changes, the recipe was great!

What a flavorful vegetable dish. I cooked for less time as I like my green beans crunchy.

After reading reviews, this is what I did. Omitted the cup of water, sauce thickened nicely. Sauted 1 small sliced onion and 1 cup of sliced mushrooms in 1/4 cup of oil and added to the simmering sauce with 2 teasp. of minced garlic. Let simmer 1/2 hr., then added 3/4 lb. of fresh green beans and simmered about another 20 min. We like our veggies with a bit of crunch to them. Delicious.