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Stewed Green Beans and Yellow Squash With Tomatoes
From Statesboro Market2Go
<p>A modifed version of a Greek vegetable stew recipe. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: cooking.nytimes.com/ (Entered by Ariana Giddens)
3 tablespoons Olive oil (divided)
1 large Onion (chopped)
2 large Garlic cloves (minced)
1 pound Green beans (drimmed)
3 medium sized Yellow squashes (sliced)
1 1/2 cups Tomatoes (peeled & chopped)
Salt & Pepper to tate
1/4 cup Fresh mint
1 or 2 tablespoon Lemon juice (optional)
Step by Step Instructions
- Heat 2 tablespoons of the olive oil in a skillet or Dutch oven over medium heat, then add the onion. Cook stirring for 5 to 8 minutes. Add the garlic and continue cooking fot 1 minute.
- Stir in the green beans, yellow squash, and the remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt & pepper to taste.
- Cover and simmer for 30 minutes. Add the herbs of choice, then simmer for 5 to 10 minutes more. Add lemon juice if desired along with any additional seasoning you desire. Serve hot.
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