Green Beans Braised with Mint and Potatoes
3 tablespoons of Olive oil & margarine mixed
1 cup of tomato juice or sauce
1 tablespoon of chopped fresh parsley
2 medium potatoes; peeled
1 pound of fresh green beans; trimmed & cut
Salt & freshly ground pepper
2 tablespoons of fresh mint, chopped
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Tue, 14 May 1996
17:30:53 GMT
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. 4 Servings
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York. via Karen Mintzias MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES
LIST SERVER MC-RECIPE DIGEST V1 #83 From the MasterCook recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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