String Beans with Shallots, White Wine, and Fennel Seeds (Fasolakia)

The stand-out part of this recipe is the sauce in which the beans cook. Its composed of shallots, tomatoes, garlic, fennel seed, and white wine. This sauce cooks down, and gives the tender beans a nice acidic note.

Unfortunately the acid in the sauce is not kind to the beans, turning them the olive-green color of pheophytin (chlorophyll that has lost its magnesium). My picture was taken about 5 minutes before they were supposed to be done cooking, and I should have stopped it then.

When discussing the dish, I said the beans were over-cooked, but my DH said no, they were cooked, just not al dente. I did enjoy them, but its not likely to replace my usual roasting.