Greek-style string beans stewed in tomato sauce and olive oil from It's All American Food: The Best Recipes For More Than 400 New American Classics by David Rosengarten

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Notes about this recipe

  • cahunter925 on April 22, 2014

    I've made this recipe several times for Easter dinner and have served it both hot and at room temp. The beans remind me somewhat of slow-cooked Southern green beans except for the tomato sauce and cinnamon. I've even let the beans cook for almost 3 hours and they still remain tender. These beans get raves and recipe requests each time. Even the kids like them!

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