Greece-Green Beans Braised with Mint and Potatoes

[Guest guest]

Greece-Green Beans Braised with Mint and Potatoes

 

3 tablespoons olive oil and margarine, mixed

1 tablespoon chopped fresh parsley, optional

1 cup tomato juice or sauce

2 medium potatoes, peeled

1 pound fresh green beans, trimmed cut

salt and freshly ground pepper

 

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the

green beans and parsley to the pan with enough water to almost cover.

Tuck the potato slices in between, partially cover the pan, and simmer for 25

minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint.

Cook uncovered until the beans and potatoes are fork tender, about 10 more

minutes. If the sauce has not thickened, pour it into a small pan, and boil down

to one cup, then combine with the beans and potatoes in a warm serving bowl.

Sprinkle with a little additional fresh mint and serve warm. Excellent with

grilled chops, fish or egg dish, but equally good as a main course with cheese.

Makes 4 servings.