Greek Stewed Green Beans and Yellow Squash With Tomatoes
- Total Time
- About 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil
- 1large onion, chopped
- 2large garlic cloves, minced
- 1pound fresh green beans, trimmed
- ¾pound yellow squash (3 medium squash), sliced
- 1(14-ounce) can chopped tomatoes, or 1½ cups peeled, chopped tomatoes
- Salt and freshly ground pepper to taste
- ¼cup chopped fresh mint, parsley or dill
- 1 to 2tablespoons fresh lemon juice (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
198 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 4 grams protein; 929 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and ½ cup water. Bring to a simmer, then add salt and freshly ground pepper.
- Step 2
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Tip
- Advance preparation: This keeps well in the refrigerator, and you won’t have to worry about the beans fading, since the bright green fades during the cooking. The flavor, on the other hand, just gets brighter. It’ll be good for about four days.
Private Notes
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Cooking Notes
Linda
As with all "ladera" (dishes cooked in olive oil, or "ladi" in Greek), this dish needs abundant olive oil, at least 1/4 to 1/2 cup. The idea is for any liquid, added in the cooking or from the vegetables themselves, to evaporate completely, so only the oil remains. These dishes - whether green beans, green peas with dill (araka in Greek), okra or whatever - are meant to be a main course, served with bread and feta cheese.
Alison
Enjoyed this recipe. The second time I made it I added 2T of roasted green chiles and some crumbled feta and I really liked it.
Melanie
This is a great dish that tasted like my Greek grandmother made it.definitely use dill and lemon juice is a must. I put about six very small Yukon golds cut I small pieces in the mix and served with rice. So delicious. Will be my Ho to green bean dish for the summer. I also sprinkled feta over the top.
Kate
Delicious!! I didn't necessarily follow the amounts too strictly--I was using up what was left from my CSA, so perhaps there were more tomatoes (of different varieties) and less yellow squash. And I used lemon thyme as my herb. So easy and so good.
Marian V.
I had eaten a similar dish in a restaurant and was smitten with it. I was so happy to find the recipe. This elevates green beans to something so much more than a vegetable side.
Lo and Doe
Question: does this dish freeze well?
LIz
Returned from vacation to find an over abundance of green beans. Will make some of them into this dish as it is tasty and keeps well in the freezer. I generally leave out the summer squash, but otherwise follow the recipe. With the volume of green beans we have, I’ll need to make two batches!
Joanne
In regular rotation. Fantastic. Tried a variation - yellow beans and zucchini from the garden and Mexican flavors - onion, garlic, Serranos, southwest red chili powder and a ton of cilantro. Cooked it down until tomatoes and oil separated. Dense and delicious.
Linda
I have made this twice with and without squash, depending on my CSA share. It is an excellent recipe and with fresh dill it is so good. Has anyone tried to can this recipe? I think it would be wonderful to have this taste of summer in the winter and that the lemon might be the acid needed for water-bath canning. Any thoughts or advice?
Lynne Polelle
This going to be a regular feature in my kitchen. I added the small potatoes because I had extra people at the table and it was a hit. Next time I am going to add softer veggies like yellow squash or zucchini about ten minutes in or nuke the potatoes a little before adding them so the squashes don't get mushy.
Jan Fitzpatrick
We put this on top of brown rice. We added shredded chicken as a final touch, and this was a wonderful dinner!
Trial and Error
This recipe is beautiful to look at when first assembled, before the stewing drains the colour, and delicious to eat as well. I decided to add potatoes late in the game, so had to stew it a bit longer, but it was still tasty. I used fresh tomatoes, and steamed some shrimp to provide protein. I only had dried thyme, which provided excellent flavour.
Jennie Phipps
Our dinner guests are meat eaters, but we aren't. They also don't eat mushrooms, cheese or anything spicy, which makes cooking for them a challenge. I made this, cornbread and a fruit salad. Lots of clean plates. I didn't follow the amounts -- threw in what I had. That meant one yellow squash, a bag of baby Yukon golds, one beat-up onion, some tomatoes that were on their way out, more garlic than it said, dill, hot sauce and less olive oil.
PeterW
I used this recipe as a basis for cooking up a large batch of our freshly-picked garden vegetables. Green and yellow beans, onion, and tomatoes, yes.But also kohlrabi, kale, carrots, beets, and broccoli. So when it comes to vegetables, I'd say use what you want or what you have. Next time I'll probably be using squash. For herbs, I used a moderate amount of dill (gun-shy), and added lemon juice at the end. And I used plenty of olive oil. It came out great, and it's easy.
also ...
Made with 2 lbs of green beans Added additional olive oil Added additional tomato Used dill Cooked for much longer than recipe stated Very delicious!
Tracy La Haise
This recipe is so delicious! It is the reason that I grow Italian Romano/Roma II (flat) bush beans. They are the best with this recipe, as there are only small to zero seeds in them - if you pick in a small to medium size. I get my seeds from Pinetree Garden Seeds. They sell seeds in smaller packet sizes, so less waste for container, raised bed, or smaller gardens.
Amy in Eugene.
Served over polenta! Divine!
LIz
I omit the squash and make it with Italian Romano beans, a broad green bean that I was able to grow this summer. For those with a home garden, the seeds came from Johnny’s and we’re called Dulcina. I cut the beans into 1 to 1 1/2 inch chunks and prepare the recipe as directed. These beans take longer to cook – at least an hour or until the texture is firm and not mushy.
Anne
Just one more echo that this is really delicious. A great reminder that stewed vegetables can also be at the top of the list of a great menu. Enjoyed these tonight as a supper all by themselves.
MaryBretired
Had some very large mature green beans that needed to be stewed. recipe was life saver. I trimmed, stringed and cut them into 1/2 inch pieces. Had fresh cherry tomatoes so halved them and used a little white wine and a little chicken broth to make up for the lack of liquids. Had a zucchini so chunked that in place of yellow squash. Stewed the beans about 15 minutes before adding the squash and then about 30 minutes more for the liquid to have evaporated the beans to be tender.but not mush.
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