Yahni ("Greek Festival Green Beans")
This is my recipe, and I’m not Greek. I have, however, been eating these from the Richmond Greek Festival for decades, and love them so much I figured out a reasonable facsimile. In fact, when my son was a toddler, he would not touch a green bean…until these. We went to the Greek Festival and he ate his, mine, and his dad’s. We had to get more to take home for later. It’s only a long weekend, though, so I had to figure it out, and I cooked beans this way religiously for at least 5 years! Try them, and see what you think!
Ingredients
Method
- In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft, then add garlic.
- Add beans and mix until covered with the olive oil.
- Add tomatoes, parsley, sugar (if using), salt and pepper. Stir together.
- Add hot water just enough to half cover the beans
- Simmer with the lid on for about 40 minutes (do not boil).
- The beans are ready once there is no water left and the beans are soft.
