Greek Style Braised Green Beans Recipes

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
• Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
• Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

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 ????

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!

BRAISED GREEN BEANS/ FASSOULAKIA YAHNI

Steps:

• Saute onion and garlic in olive oil until soft.
• Add tomato paste and fresh tomato and simmer until sauce is slightly thickened.
• Add string beans and seasoning and enough water to barely cover.
• Cover and cook until beans are tender.

GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO

Steps:

• Heat the oil in a large frying pan over a medium high heat.
• Add the diced lamb and cook until the meat is browned.
• Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
• Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
• Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
• Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.

GREEK FASOLAKIA ME KOTA: BRAISED CHICKEN WITH STRING BEANS

Steps:

• Note: You may use and cut of chicken with the bone-in thighs, breasts, or drumsticks. You may also substitute the chicken for lamb or beef. If using lamb or beef, cook it for 1 and ½ hours, or until tender, before adding the string beans.
• Cook the olive oil with the onion in a pot over medium heat for 8-10 minutes or until soft and golden.
• Add garlic and cook for 3 minutes or until soft.
• Add the chicken, salt, pepper, tomatoes, and red pepper flakes. Bring to a boil then reduce the heat to medium-low. Cover with the lid and cook for 30 minutes. Stir and add the string beans along with a half teaspoon of salt.
• If using potatoes, add those as well.
• Cover the pot and cook until the beans are tender. 30-45 minutes. Keep an eye on the pot. If the sauce begins to dry too fast add some water. About a half-cup. Mix everything every few minutes.
• Taste and adjust seasoning if needed.
• Garnish with fresh parsley and serve with feta and toasted bread.
• You may also serve this dish with cauliflower rice to keep the meal low carb. Enjoy!

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
• Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
• Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
• Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

GREEK-STYLE BRAISED GREEN BEANS

Steps:

• If the green beans are frozen, thaw at room temperature for about half an hour while prepping the rest of the ingredients. If fresh, wash them and snap off the ends, and snap each bean in half.
• Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down.
• Stir in the green beans, toss them to coat with the onion and oil. Pour in the wine and bring to a simmer over medium-high heat. Cover and cook for 45 to 60 minutes, or until the beans are tender to your liking.
• Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.

TRADITIONAL GREEK-STYLE GREEN BEANS WITH POTATOES

Steps:

• Clean and trim the green beans.
• Place a medium pot over medium heat and heat the olive oil. Sauté the onion until soft and stir in the potatoes and the beans. Cook, stirring frequently, for 5 minutes to coat with the oil without browning.
• Next add the tomatoes, the parsley, salt and pepper, and mix well.
• To the pot add enough hot water so the beans and the potatoes are half covered.
• Replace the lid and simmer for about 40-45 minutes. Every 10 minutes or so, shake the pan slightly to ensure even cooking and to make sure nothing sticks to the bottom of the pot. At the end of the cooking, most liquid in the pot should be reduced and only a little sauce should remain.
• Remove from the heat and let it sit, uncovered, for at least 10-15 minutes.
• Enjoy warm or at room temperature.