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 (Yields 6 servings)
2 lb. of green beans, topped and tailed
1/2 cup of olive oil
1 onion, finely chopped
2 cups tomatoes, seeded and chopped
1 tablespoon of tomato paste
1 cup of water
1 small potato, peeled and quartered
1 chopped zucchini
2 tablespoon fresh parsley, minced
1 teaspoon of beef bouillon
Dash of salt
Pepper to taste
* 1 cup of Greek feta cheese, crumbled on top of the dish before serving
In a large saucepan, heat the oil over a medium heat, and then add onions and sauté gently. Add green beans and sauté, stirring often. Add the tomatoes, water, beef bouillon, tomato paste, potato, zucchini, parsley, salt, pepper to the bean and onions mixture and sauté for a further 5 minutes.
Pour into an ovenproof dish, cover with foil and place in the Beehive oven at approx. 300-400 degrees, and cook for a further 30-40 minutes, stirring occasionally.
Serve warm, not hot, with the Greek feta cheese crumbled on top. Can be eaten on its own, or delicious accompanied by orzo, or with roast chicken.
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