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Epicurious

Greek Green Beans

The dillweed provides a pleasant aroma, the red pepper flakes give a bit of a kick, and the feta cheese adds tanginess to this attractive green bean and tomato pairing.

Recipe information

  • Yield

    serves 8, 1/2 cup per serving

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
1/8 teaspoon crushed red pepper flakes, or to taste
1 pound fresh or frozen green beans, trimmed if fresh
1/4 cup water (plus more as needed)
1/2 teaspoon dried dillweed, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper, or to taste
1 14.5-ounce can no-salt-added diced tomatoes, undrained, or 3 medium tomatoes, minced
2 ounces low-fat feta cheese, crumbled (about 1/2 cup)

Preparation

  1. Step 1

    In a wide, deep skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and red pepper flakes for 2 minutes, or until the onion is soft, stirring occasionally.

    Step 2

    Stir in the green beans, 1/4 cup water, dillweed, salt, and pepper. Cook for 10 minutes for fresh beans or 15 minutes for frozen, or until they are almost cooked to taste, adding water if necessary.

    Step 3

    Stir in the tomatoes with liquid. Cook for 2 to 5 minutes, or until the beans are cooked to the desired tenderness. Sprinkle with the feta.

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 59

    Step 6

    Total Fat: 2.5g

    Step 7

    Saturated: 1.0g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 0.0g

    Step 10

    Monounsaturated: 1.0g

    Step 11

    Cholesterol: 6mg

    Step 12

    Sodium: 177mg

    Step 13

    Carbohydrates: 7g

    Step 14

    Fiber: 3g

    Step 15

    Sugars: 3g

    Step 16

    Protein: 3g

    Step 17

    Dietary Exchanges

    Step 18

    1 Vegetable

    Step 19

    1/2 Fat

American Heart Association Quick & Easy Meals
TagsGreekEuropeanGreen BeanBean and LegumeVegetableFetaCheeseDairyCanned TomatoTomatoSideDinnerGluten FreeNut FreeVegetarianQuickEasyCookbooks
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