Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Greek Green Beans

Olive oil

1 onion, diced (optional)

1 clove garlic, finely diced

1 can (15 ounces) green beans

1 can (15 ounces) diced tomatoes

1 teaspoon thyme

1 teaspoon oregano

Salt and pepper to taste

Heat olive oil in a saucepan. Add diced onion and garlic and cook over medium heat until onions are light brown (about 5 minutes).
Add green beans, tomatoes, herbs, and salt and pepper, and cook, stirring frequently, for another ten minutes, or until everything is hot. Serve immediately.

Chef’s Tip:
My mother recreated this dish from one that she said was served everywhere she went when in Greece.
It’s extremely simple, and a crowd-pleaser, so it’s perfect for large gatherings. It is easily doubled.