Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • Salt
  • 2 large garlic cloves, minced
  • 1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
  • 1 cup grated or chopped peeled tomatoes (about 3/4 pound)
  • 1/4 cup chopped fresh dill
  • Ground black pepper
  • Feta cheese for topping
  • Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Instruction

  • Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
  • Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
  • Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.