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Sydney Morning Herald

Greek olive oil beans with fetta

Great hot or cold. Photo: Marina Oliphant

Karen Martini

Time:30 mins

Difficulty: Easy


Special options: Gluten-free, Vegetarian, Nut-free

Broad beans can be eaten with the skins on. This dish can be served hot or at room temperature. Enjoy it with poultry, grilled meats or on its own.


100ml extra virgin olive oil

300g green beans, tops trimmed, tails on

1 1/2 cup podded broad beans

4 eschallots, finely sliced

4 cloves garlic, finely sliced

1 long red chilli, finely sliced with seeds in

1 tin crushed tomatoes

2 tbsp red wine vinegar

2 tbsp castor sugar

1 bay leaf

Sea salt and pepper

1 handful fresh oregano, leaves torn

100g firm greek feta, crumbled


1. Place a medium heavy-based frying pan over medium heat.

2. Add oil and both beans, cook for four minutes then add eschallots, garlic and chilli and cook for three minutes or until golden brown.

3. Add tomatoes, vinegar, sugar, bay leaf, salt and pepper. Simmer for 10 minutes until vegetables are tender.

4. Sprinkle with oregano and feta and serve.

Tip - This recipe is also an excellent way to cook baby okra.

Drink Unwooded chardonnay

Main ingredient: Cheese Cuisine: Greek Course: Side Dish, Light lunch

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