Courtesy of The Greek Vegetarian, by Diane Kochilas

Serves 4-6

INGREDIENTS:

I cup sun-dried tomatoes
½ cup olive oil
2 large yellow onions, thinly sliced
2 large garlic cloves, minced
2 lbs. fresh string beans, trimmed
1 cup peeled and chopped plum tomatoes (preferably fresh)
1 cup chopped fresh mint leaves
Sea salt and freshly ground pepper to taste
3-4 Tablespoons red wine vinegar

DIRECTIONS:

Place sun-dried tomatoes in a bowl and cover 1-inch with warm water. Let stand one hour. When ready to use, drain and reserve liquid.

Heat 3 Tablespoons of the olive oil in a large casserole or Dutch oven and cook onions over medium low heat until soft and clear: 10-12 minutes. Add garlic and stir another minute. Add the string beans and toss to coat.

Add fresh and dried tomatoes as well as the reserved liquid to the pot. Cover and bring to a boil. Reduce heat and simmer beans uncovered for an hour or until tender. Add the mint and season with salt and pepper.

Cover and continue to cook for another 15 minutes. Remove from heat and adjust seasoning to taste with vinegar. Pour in the remaining olive oil and serve either warm or at room temperature.