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In Greece many vegetables are commonly stewed  along with chopped tomatoes, onions, garlic, and the ubiquitous olive oil.  The addition of sugar to the recipe may surprise you but it is often added to recipes containing tomatoes to offset any bitterness.

The first crop of green beans has now hit the fresh air markets and the local green grocers. Although this recipe is a good way to use green beans which have grown too large, try to find  tender ones which are the width of a pencil.

Ingredients:

1/4 cup olive oil    

2 pounds fresh green beans (approximately 1 kilo)

1 medium sized onion, chopped

3-4 ripe tomatoes, peeled, seeded, and coarsely chopped (along with the juice) or 1 can chopped tomatoes

2 cloves garlic, finely chopped

1 tsp sugar

salt and pepper to taste

Directions:

1.  Wash the green beans and cut off their ends.  If long cut in half.  

2. Place the olive oil in a wide pot and sauté the onions until soft. Add the garlic and lightly brown.

3. Add the tomatoes along with the sugar, salt and pepper.  Cook for a few minutes to combine the flavors.

4. Add the green beans and cover. Cook until the beans are tender and most of the liquid has evaporated--about 30-40 minutes depending on the size of the beans.  Stir every once in a while to prevent the ingredients from sticking.  If necessary add a small amount of water towards the end.