Stewed Green Beans with Tomatoes & Roasted Red Peppers

These are typically served alongside meat or fish dishes, but I love them on their own, too. I make this dish nearly every week, and I often double the recipe to have some in the fridge. They make a fantastic lunch, served cold with a chunk of feta cheese and a drizzle of olive oil. Sometimes I add a diced potato or some mushrooms if I have them on hand.