This Greek Mediterranean Diet recipe only takes 20 minutes to prepare!
I once met an Iraqi restaurant owner who told me that in Iraq, most dishes aren’t considered done until they have been stewing for at least 4 hours. These days, I don’t know anyone who has four hours to cook. This is where the crockpot comes in. Spend 20 minutes in the morning prepping dinner, throw it into your slow cooker, set the timer and you’re good to go. I love coming home to the smell of a home-cooked Mediterranean meal that has been stewing all day long. This is a super-fast and tasty way to get two servings of veggies per bowlful and satisfy the hungry meat eater. The green beans are cooked to perfection and the meat is tender and full of flavor.
This recipe works really well for the person who is a meat and potato eater who wants to gradually head towards eating Mediterranean. I would serve this with a Greek salad and some nice crusty whole grain bread.
The stew will last close to a week in the refrigerator so you can have it for dinner one night and then for a couple of lunches. I also have frozen the stew in Ziplock bags and when I am ready to defrost, I just put the bag in a bowl of warm water. Take the stew out of the bag, put it in a pot and heat it up on the stove. It usually takes me about 10 minutes to defrost, heat and have ready for lunch or dinner.
I think you will enjoy this traditional recipe from the Island of Crete. Kali Orexi (Bon Appetit in Greek)
Recipe adapted from “Foods of Crete: Traditional Recipes from the Healthiest People in by World” by Koula Barydakis and Bill Bradley, R.D.
Green Beans with Pork and Potatoes In the Slow Cooker (Greece)
- 1 pound lean pork, cut into bite-sized cubes
- 1 large onion, chopped
- 1/2 cup extra virgin olive oil
- 2 carrots, sliced thin
- 2 celery sticks, sliced thin
- 3 fresh tomatoes, grated or 2 cups canned crushed tomatoes
- 1 pound green beans (fresh or frozen)
- 2 potatoes, peeled and cut into 4 quarters
- Salt and pepper, to taste
Calories: 524kcalCarbohydrates: 37g