Jimmy the Greek

"Greek-style green beans with tomatoes and potatoes cooked in olive oil. This dish may be served warm or cold. As a nice option, top with crumbled feta cheese."
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1 h 35 m servings 304 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.


  • Cook's Notes:
  • I like to use French-cut green beans. Optional recipe uses fresh green beans, which affects cooking time.
  • Substitute 3 tablespoons fresh mint for the dried, if desired.


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I used the right ingredients, but mine were fresh except for the tomatoes. I sauteed the onions and potatoes together, so when the other ingredients were added, everything only cooked a few mor...

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