Green beans is a traditional Greek, family food. Therefore, as expected, this recipe is a combination of our own inspiration and our grandmother's.
The secret is that we do not use any water at all. Zucchinis (which contain lots of water) and tomatoes offer the necessary moisture the vegetables need to boil in the pot. So, when cooking is done, the food is left with a wonderful sauce, you will not get enough of dipping the bread in, once you empty your whole plate!
Greek green beans with eggplants, zucchinis, potatoes, and other vegetables and herbs turn this relatively "dull" food into a tastefully unique and interesting dish. If you use fresh vegetables, the recipe will simply be fantastic, but even if you use frozen ones, it will also be a great recipe for you and your family to enjoy.
One-pot Greek green beans with vegetables (vegan)
- 500 gr. /18 oz green beans (you can use any kind of green beans, and cook them all the same way)
- 1 big onion finely chopped
- 4 cloves garlic finely chopped
- 4 potatoes cut into quarters
- 2 eggplants cut into quarters
- 6 zucchini
- 1 carrot finely chopped
- ½ green bell pepper finely chopped
- 4-5 tomatoes
- 1 cup fresh parsley finely chopped
- 4 sun-dried tomatoes chopped (if dried, put them in warm water first to soften)
- 1 cup
extra virgin olive oil
- ½ tsp thyme dried
- ½ tsp turmeric powder
- salt and pepper
- Clean the green beans, trim off the ends, rinse and let them drain.
- Cut the eggplants into quarters (lengthwise) and put them in a bowl of water and salt to reduce their bitterness. Grate the tomatoes in a bowl (from the side with the medium holes of the grater).
- In a large pot add ¼ cup olive oil and heat over high temperature. Once hot, add the onion and sauté for 2 minutes.
- Add the thyme and garlic and sauté for another 2 minutes.
- Stir in the green beans, the sun-dried tomatoes and the bell pepper. Reduce heat to medium to high temperature and cook, stirring gently for 5 more minutes.
- Add the potatoes and carrot, and cook, stirring genlty for another 3 minutes. Then strain the eggplants and add them in the pot along with the zucchinis.
- Finally, add the grated tomatoes, parsley, the rest of the olive oil, salt, pepper and turmeric. Stir, cover with a lid, and simmer for 1 hour. After the first five minutes stir gently, mainly to prevent the vegetables from sticking to the bottom of the pot.
- Turn off the heat and leave the pot on for 10 more minutes. We can serve either hot or cold.