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.
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I've tried so many versions of this recipe trying to replicate the amazing greek style green...