Greek String Beans With Shallots, White Wine, And Fennel Seeds - cooking recipe

Ingredients

2 tablespoons olive oil
3 large shallots, finely chopped
1 garlic clove, coarsely chopped
1/8 teaspoon fennel seed
4 medium tomatoes, peeled and cut into 1/4 inch pieces, juices reserved
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint leaves
1 1/2 lbs green beans, trimmed and left whole
1/3 cup dry white wine
2 cups water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Heat the oil in a large non-reactive pot over medium heat. Add the shallots, garlic, and fennel seeds and saute until slightly softened, about 2 minutes. Stir in the tomatoes with their juices and continue cooking until the tomatoes are soft and stewed down, 5 minutes.
Stir in the parsley, mint, green beans, wine, water, and salt and pepper and bring to a boil. Then reduce the heat, partially cover the pot, and simmer until the beans are very tender and the liquid is reduced by half and sauce-like, 45 minutes. Serve right away. Serves 6.
The Olive and The Caper.