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    Home » Recipe

    Published: Jun 27, 2023 by maxcozzi · This post may contain affiliate links · 333 Comments

    Mediterranean Green Beans

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    Slow cooked to tender perfection, these Mediterranean green beans will round out a great veggie side to any dinner. Flavored with tons of lemon and fresh dill and stewed with tomatoes, I am pretty positive there will be no leftovers on the table for this one. 

    Mediterranean Green Beens
    Jump to:
    • Key Ingredients
    • Mediterranean Side Dishes
    • Mediterranean Green Beans
    • Food Safety

    My secret ingredient for this recipe is dill seed. It has a stronger and deeper dill flavor than fresh dill and is better at flavoring a sauce or brine. It is what makes dill pickles so delicious and well, dilly. In combination with the olive oil and lemon juice, it creates a flavorful base for the braised green beans. 

    This recipe is fully vegan and vegetarian but trust me when I say, any meat eater wouldn't even notice. In fact, I often eat this green beans recipe with a side of rice or couscous for a dinner. It is plenty filling for a main course dish if you are looking for a simple weekday dinner. 

    I am a big fan of mediterranean diet recipes, which is cooking mostly plant based foods with lots of fresh flavor and grains. This dish definitely falls into this category. To round a great dinner try it with some Mediterranean halibut or a simple Turkish Moussaka. 

    Key Ingredients

    • Fresh Green Beans
    • Tomato 
    • Extra Virgin Olive Oil
    • Lemon 
    • Dill
    • Onion
    • Garlic

    Full ingredient list below.

    Mediterranean Side Dishes

    Looking for some other Mediterranean side dishes? Try these, 

    • Turkish Beet Salad
    • Mediterranean Cucumber Salad
    • Rice Pilaf with Caramelized Onions
    Mediterranean Green Beans

    Mediterranean Green Beans

    A simple side dish of Mediterranean green beans flavored with lemon and dill and braised in a tomato sauce.
    4.80 from 5 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes

    Nutrition

    Calories: 220kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 751mg | Potassium: 700mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1056IU | Vitamin C: 43mg | Calcium: 120mg | Iron: 3mg
    Calories: 220kcal
    Author: Max Cozzi
    Servings: 4 (as a side)
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    Ingredients

    • 1 lb green beans (ends trimmed)
    • ¼ cup olive oil
    • 1 white onion (sliced thinly)
    • 4 cloves garlic (minced)
    • 2 teaspoon dill seed
    • 2 cups crushed tomatoes (canned works well)
    • ¼ fresh dill (minced, more for garnish)
    • 1 Lemon, (scrubbed)
    • 1 teaspoon salt (or more to taste)
    • ½ teaspoon fresh black pepper

    Instructions

    • Start by heating a large fry pan or sauté pan to medium-high heat. Add the olive oil, green beans, onions, garlic, dill seed, tomatoes, dill, salt, and pepper. Juice the lemons into the pan and leave the rinds in the pan as well.
    • Cover and turn the heat to low. Cook for 45 minutes. Stir occasionally and press the lemons with the back of a wooden spoon to let more lemon juice out.
    • Remove the lemon rinds and serve with fresh dill for garnish.

    Video

    Notes

    Leaving the whole lemon in with the braise helps get more flavor out of the lemon instead of just juicing it. The zest and rind add a bright flavor to the beans without the bitterness. 
    Course: Appetizer, meze, Side Dish, sides, tapas
    Cuisine: greek, Italian, Mediterranean, Middle Eastern, pacific northwest, Turkish
    Keyword: beans, braised green beans, easy, greek green beans, green beans, mediterranean beans recipe, mediterranean diet, mediterranean green beans and tomato, one pot, simple, vegan, vegetables, vegetarian, veggies
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Gretchen says

      July 17, 2024 at 10:53 am

      5 stars
      Easy to do - not much chopping - and really good. I served it with roasted buckwheat pilar and corn on the cob.

      Reply
    4.80 from 5 votes (2 ratings without comment)

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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