Greek Stewed Beans and Squash With Tomatoes by
Allen Neighborhood Center
Tags: tomato, parsley, garlic, squash, shallot, greenbeans
Ingredients
3 tablespoons extra-virgin olive oil
Veggie Box shallots, chopped
2 large garlic cloves, minced
Veggie Box beans, trimmed
Veggie Box squash, sliced
1 1/2 cups of Veggie Box tomatoes, chopped.
Salt and freshly ground pepper to taste
¼ cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)
3
tablespoons extra-virgin olive oil
2
large garlic cloves, minced
1
1/2 cups of Veggie Box tomatoes, chopped.
1
to 2 tablespoons fresh lemon juice (optional)
Instructions
Heat 2 tablespoons of the olive oil in a wide, covered skillet 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. Stir in the beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/3 cup water. Bring to a simmer, then add salt and freshly ground pepper. 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.
