michael-in-phoenix
Well-known member
Stewed green beans is served as a side dish on nearly every plate on the menu at our favorite Greek sit-down restaurant. The dish is remarkably simple, but delicious. Nothing fancy here at all, but with green beans coming into season, it is a fine way to prepare them.
Greek Stewed Green Beans (Fasolakia)
1/2 cup of olive oil (or less if you want)
1 large onion, chopped, large dice
4 cloves of garlic, pressed
6 carrots, peeled, rough chop, 3/4 inch or so
2 lbs fresh green beans, trimmed, cut in half
1 15 oz can diced tomatoes, undrained
2 15 oz cans tomato sauce
1 cup water
3 Tbsp tomato paste
1 Tbsp Knorr chicken bouillon, or equivalent
salt and pepper, to taste
Heat olive oil in a skillet or pot (with a lid, large enough to hold 2 lbs of green beans). When shimmering, add onion and sauté until soft, about 5 minutes.
Add garlic and stir until fragrant, about 30 seconds.
Add: Carrots, green beans, diced tomatoes with juice, tomato sauce, water, tomato paste and bouillon. Stir to mix.
Bring liquid to a boil. Turn heat to very low and simmer, covered, until beans are tender, 45 minutes to one hour, stirring every 20 minutes to allow for even cooking.
Taste and correct seasoning with salt and pepper.
Enjoy!
NOTES: There are much more complex recipes for this dish, but we like it plain and simple. I've tried some of the other recipes, but I found that adding too many other flavors tended to mask the flavor of the beans. Sometimes we add pepper flakes for a little heat, and if I have some leftover parsley to use up, I add that too.
Greek Stewed Green Beans (Fasolakia)
1/2 cup of olive oil (or less if you want)
1 large onion, chopped, large dice
4 cloves of garlic, pressed
6 carrots, peeled, rough chop, 3/4 inch or so
2 lbs fresh green beans, trimmed, cut in half
1 15 oz can diced tomatoes, undrained
2 15 oz cans tomato sauce
1 cup water
3 Tbsp tomato paste
1 Tbsp Knorr chicken bouillon, or equivalent
salt and pepper, to taste
Heat olive oil in a skillet or pot (with a lid, large enough to hold 2 lbs of green beans). When shimmering, add onion and sauté until soft, about 5 minutes.
Add garlic and stir until fragrant, about 30 seconds.
Add: Carrots, green beans, diced tomatoes with juice, tomato sauce, water, tomato paste and bouillon. Stir to mix.
Bring liquid to a boil. Turn heat to very low and simmer, covered, until beans are tender, 45 minutes to one hour, stirring every 20 minutes to allow for even cooking.
Taste and correct seasoning with salt and pepper.
Enjoy!
NOTES: There are much more complex recipes for this dish, but we like it plain and simple. I've tried some of the other recipes, but I found that adding too many other flavors tended to mask the flavor of the beans. Sometimes we add pepper flakes for a little heat, and if I have some leftover parsley to use up, I add that too.