We first had a dish similar to this Greek Green Beans over Mashed Potatoes at a Greek restaurant years ago – before our vegan days – and we really enjoyed it. This recipe mimics the flavor of that dish, but without the olive oil that was clearly present on the green beans, and without any dairy in the mashed potatoes. What makes the flavor special, beyond being just a plate of green beans and mashed potatoes, is the onion, tomato, and hint of mint that cooks up with the beans. This is another good use for leftover mashed potatoes. Or, another great reason to make more mashed potatoes!
- 1 medium - onion, chopped
- 2 lbs - fresh green beans, washed and ends trimmed, cut into bite size pieces
- 1 cup - tomato sauce
- 1 cup - water
- 1/4 cup - fresh parsley, finely chopped
- 1 Tbs - fresh dill, finely chopped
- 1 tsp - fresh mint, finely chopped
- 8 cups - mashed potatoes (see separate recipe)
- If you don't have leftover mashed potatoes in your fridge, use this recipe for Basic Mashed Potatoes to make a fresh batch.
- In a large non-stick saucepan over medium heat, dry sauté the onion until tender, about 3-5 minutes.
- Stir in the green beans, tomato sauce, and water. Cover and cook for 20-25 minutes, stirring occasionally, until the green beans are tender.
- Remove from the heat, stir in the parsley, dill, and mint. Salt to taste. Serve over the mashed potatoes.
Nutrition (per serving): 513 calories, 85% calories from carbohydrates, 10% calories from protein, 5% calories from fat, 15g fiber.