Greek-Style Green Beans

So, how about another recipe today? In keeping with my Orthodox fast for Great Lent, I thought I would share a favorite dish. You can also add in other chopped veggies, such as squash, zucchini, eggplant, potatoes, etc.

Fasolakia Yiahni

2 pounds Green Beans Fresh or Frozen
2 14.5 ounce Cans Chopped Tomatoes
1 8 ounce Can Tomato Sauce
1 Chopped Yellow Onion
6 Cloves Whole Garlic
1 cup Olive Oil
1/2 cup Chopped Fresh Dill
1 Bay Leaf
Salt and Pepper to taste

Heat 1/2 cup of the olive oil in large pot. Add onion and whole garlic. Saute until onions are translucent. Add tomatoes, tomato sauce and green beans. Add dill, and season with salt and pepper. Add the other 1/2 cup of oil, and stir the pot. Cover and simmer until soft and tender. Cook for about two hours over low heat, covered, stirring occasionally. Serve warm or room temperature with fresh Italian or French bread to soak up the sauce.