Greek String Beans And Potatoes In Tomato Sauce Recipes

GREEK GREEN BEANS-FASOLAKIA LATHERA

Steps:

• In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
• Add potatoes and heat for 2-3 minutes.
• Add beans and mix until covered with the olive oil.
• Add the tomatoes, parsley, sugar and salt and pepper and mix.
• Add hot water just enough to half cover the beans.
• Simmer with the lid on for about 40 minutes (do not boil).
• The beans are ready once there is no water left and the beans are soft.
• Enjoy with bread and feta cheese

FASOLAKIA (GREEK GREEN BEANS)

Steps:

• Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
• Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

GRECIAN GREEN BEANS IN TOMATO SAUCE

Steps:

• Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Preheat the oven to 300 degrees F.
• In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
• Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
• Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
• Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
• Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or dutch oven.
• Sauté the onion in the oil over medium-high heat until softened and starting to brown (about 5 minutes).
• Add the garlic and sauté until fragrant (about 30 seconds).
• Add the tomatoes and stir together. Continue to cook until they start to soften and break down (about 2 minutes).
• Add the green beans, water (1 cup), kosher salt (1/2 tablespoon), and black pepper (1/4 teaspoon). Stir just a bit to distribute the ingredients. Turn the heat to low, cover, and simmer for 30-45 minutes, or until green beans are tender to your liking. Stir occasionally to make sure the beans get equal times on the bottom and top of the pot.
• Remove from heat and stir in lemon juice, fresh dill, and remaining 3 tablespoons extra-virgin olive oil. Season to taste and serve hot.

FASSOLAKIA FRESKA ME DOMATA - GREEK GREEN BEANS & TOMATO

Steps:

• Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
• In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent.
• Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.).
• Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.
• Note: This serves 4 as a main dish, 6-8 as a side. For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.

FASOLAKIA

Steps:

• Heat a little more than half of the oil in a pan and sauté the potatoes, garlic and onion for a few minutes over medium heat, stirring regularly.
• Add the green beans, tomatoes, sugar and about 1¼ cup (300 ml) of water or just enough water to barely cover the green beans. Season with salt and pepper.
• Cover and cook over medium to high heat for 15 minutes.
• Reduce the heat and cook for 15 minutes over low to medium heat, until the green beans are tender.
• Uncover and add the parsley, dill, mint and remaining olive oil. Mix and cook for 3 minutes.
• At the end of cooking, if there is too much liquid, increase the heat for a few minutes and reduce the sauce, stirring gently so as not to crush the green beans and potatoes.
• Serve with bread and feta cheese on the side.

FASOLAKIA: BRAISED GREEN BEANS

Steps:

• Cook the onions in the olive oil over medium heat until soft and golden. About 10 minutes. Add garlic and cook and warm through for about 20 seconds.
• Add potatoes, green beans, tomatoes, salt pepper, and spices.
• Add water and bring to a boil. Reduce the heat to medium while covered for about 30 minutes until the beans are tender and the sauce reduces.
• Uncover the pot and mix well. Raise the heat to high and cook uncovered for about 15 minutes, stirring often until the sauce is nice and thick. Remove from heat and add the chopped parsley and mix well.
• Serve!
• This is one of those dishes that tastes even better the following day. So make extra ????

MOM'S GREEK STRING BEANS

Steps:

• 1. Clean the green beans or defrost frozen green beans.
• 2. Heat 1/4 inch oil in a large pan, add onions.
• 3. Cook until onions are just about to brown. Sprinkle with a little cinnamon. (this is how I was taught)
• 4. Add the tomato sauce or diced tomatoes, which I prefer. Bring to a boil.
• 5. Add the green beans and simmer for 20-25 minutes, covered.