Reviewed: Jun. 4, 2009

The only thing that makes this recipe even better is a little Feta cheese sprinkled on at the end. Delicious!

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Reviewed: Apr. 6, 2009

We love this recipe - we do however add diced tomatoes with green chilis - to spice it up and as another person suggested we saute the onions and garlic and spices in olive oil (plus a little butter) before adding to the tomato mixture. Everyone loves it - even our 4 year old son!!

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DeniseCL

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Reviewed: Mar. 25, 2009

This is very much like one of my favorite recipes (just like Mom's). I use much less oil, and saute onions (1 small, chopped) and garlic (2 or 3 cloves). Then I add salt, pepper, and a ton of oregano, and when the onions are soft and clear, I add the green beans. Once they're soft-ish, I add 1 can (28 oz) diced tomatoes and let it cook. Then add a handful of sugar. After awhile, take the lid off to allow the sauce to condense. And that's about it. My favorite side ever!

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dory

Cooking Level: Beginning

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Reviewed: Jan. 26, 2009

Another bean favourite in our house. I don't use that much oil and I peel the tomatoes before dicing. Canned tomatoes work well too. I add fresh parsley, oregano and a sprinkle of hot chili flakes. And of course the feta and crusty bread is a must!

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Valentina

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

I normally fall in love with every Greek recipe I try, this one was just okay. I basically followed the ingredients as states except I added 1/4 cup of oil rather then the 3/4 cup called for. No way was I adding that much oil. I added some oregano to give it more of a kick. Tasted good with pita and tzatziki though, just no real wow factor.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

This was very tasty, and even the picky eaters in the family ate it. Next time, I will try adding oregano as other reviewers suggested, but it was already very good without that.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 1, 2008

Good. Perfect for using up green beans and tomatos from our garden.

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MWANG78

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Reviewed: Aug. 26, 2008

Didn't like the taste of these at all.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 28, 2008

I love Greek cooking so I was excited to try this recipe - it didn't disappoint! I did add some tomato paste as my hothouse tomatoes were rather anemic. I also added oregano. Crumbled feta on top completed this delicious dish.

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bap

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Reviewed: Jul. 18, 2008

Absolutely delicious! However, I did decrease the oil to 1/4 cup as it seemed excessive to me. Although this dish tasted great, I was a little disappointed with the appearance - after cooking for so long both the green beans and the tomatoes lost too much color for me. I added about a tbsp. of tomato paste to boost the tomato flavor. Next time I will cook the "sauce" for a while and toss in some steamed green beans to see if they retain their bright green color. Appearance was the only thing holding me back from giving this one 5 stars.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 13, 2008

These green beans were very good. Would definately make it again.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

I've cooked green beans this way many times but haven't had it in ages - thanks for rreminding me of this great dish.

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cyncla

Cooking Level: Expert

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Reviewed: May 24, 2008

I love beans, and this is a fantastic way to eat them. Thanks for submitting

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 18, 2008

This recipe was great! We all loved every bite.

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Jen Thompson

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 5, 2008

This was a nice way to use frozen green beans from the garden. My husband said he would like to try this recipe again with green beans straight from the garden, not frozen. We used petite diced canned tomatoes for convenience...no fresh tomatoes on hand.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Apr. 19, 2008

I was looking for a health way to eat green beans and found this recipe. I made a couple of adjustments to the recipe. I used only 1 tsp of Olive oil and added fennel seed, ground mustard and crusted red pepper. It was very tasty and something that I will make again.

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tohealthandhappiness

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Reviewed: Apr. 9, 2008

I don't love green beans, but I loved them in this recipe. I would only clarify that if you cover the dish while it's simmering, it will cook faster. Delicious.

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Wendy

Cooking Level: Expert

Living In: Ewa Beach, Hawaii, USA

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Reviewed: Mar. 3, 2008

Good recipe, however, in Greece we tend to sautee the diced onions in oil first and add some crushed parsley. Then add the green beans, and tomato juice with diced tomatoes, for 5 minutes. (salt&pepper) Then add water just enough to cover the green beans and boil for 50 minutes till the sauce is thick. This makes the green beans softer. Serve with feta cheese and bread for that extra something! Perfect.

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pureshores

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Reviewed: Feb. 22, 2008

I loved this recipe; wonderfully simple and so very tasty. I also added oregano like another reviewer stated and used canned tomatoes. Make sure to have some crusty bread on hand to soak up the sauce.

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