Fasoulyas (green beans)

When my mother talked about the foods of her childhood, this was always on the list, but for some reason, I never recall eating it at home. I got the general gist of it when we went to Greek restaurants and all my older relatives would coo over the green beans, however. Even though these green beans were soft and overcooked (some would say well cooked), much like the green beans I recall eating in Greece, I prefer to stir-fry mine for only a matter of minutes, so that they retain their crisp, crunchy texture and bright green color.

These quantities make around two servings.

300 g green beans, tips removed
2 tomatoes, diced
4 garlic cloves
1 purple onion, diced
1.5 t ground coriander
1/2 t salt
1/4 t black pepper
2-3 T fresh chopped parsley
olive oil for frying

Dice and fry the onion and the garlic in a few tablespoons of olive oil. When the onion is translucent, add the diced tomatoes. Once the tomato begins to get soft, add the green beans and the spices (but not the parsley) and fry until the green beans turn bright green. Turn off the flame and add the parsley. Serve alongside rice.

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