Green beans from Hilandar Monastery


  • 1 kg of green beans
  • 1-2 onions
  • 2 garlic cloves
  • 3 tomatoes
  • Parsley
  • Salt
  • Olive oil


    Serves 4

       Only one cup of green beans contains enough proteins for a whole day.



Peel beans, onions and garlic, chop the parsley and tomato. In a larger, deep pan, arrange a row of green beans, then add onion and parsley, and a little salt. Pour water to soak, let it boil, then arrange the vegetables again in the same order and so on until you run out of all ingredients. Leave to simmer gently.
When the green beans soften, add olive oil as desired (if you do not fast on water) and chopped tomatoes, then cook for another hour. Towards the end of cooking, add the garlic. The water should evaporate completely and a crust should form on top.


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