Greek String Beans


Source: Cookbook of the Jews of Greece

1-1/2 to 2 lbs green beans
2 medium onions, finely chopped
2-3 T olive oil
3 medium tomatoes, finely chopped
2-3 cloves garlic
salt and pepper
lemon juice
2 T celery leaves, chopped (optional)

Clean the beans and cut off the tips. Break them into 4-5 inch lengths. In a heavy saucepan saute the onions in olive oil until transparent. Add the beans and cook, stirring for about 5 minutes. Add tomatoes, garlic, salt and pepper and just enough water to cover the beans. Sprinkle celery leaves over the top and cook, tightly covered, over low heat until tender (about 15 minutes). Sprinkle with lemon juice and serve either warm or cold. Serves 4-6.