Greek Style Green Beans Fasolakia Recipes

GREEK GREEN BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

GREEK STYLE GREEN BEANS - FASOLAKIA RECIPE

Steps:

• To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander, trim their edges and set aside.
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until transculent. Stir in the green beans, the potato and the tomato. Add salt and freshly ground pepper and and blend well, so that the green beans are mixed with the olive oil and the tomatoes. Add a cup of water - as much as you need to cover the green beans. Cover with the lid and allow to simmer for 40- 45 minutes, until the green beans are soft and most the juices have evaporated.
• During cooking, check out if the pan appears to be getting dry and add extra water if needed.
• Towards the end of cooking time stir in the chopped parsley.
• Serve the Greek green beans (fasolakia) warm or at room temperature. Fasolakia go great with feta cheese and bread. Enjoy!

FASOLAKIA YIAHNI (GREEN BEANS IN TOMATO SAUCE)

Steps:

• Wash and drain the beans. Using a paring knife, snap or cut off the tips and remove any stringy fiber along the seams.
• In a large pot over medium heat, warm half the olive oil and cook the onion until translucent. Stir in the garlic. Add the green beans, and toss to coat in the oil. Add the potatoes, chili pepper, tomatoes, salt and pepper. Add enough water to come about a third of the way up the contents of the pot.
• Cover and simmer for 45 minutes, or until the beans are tender. Right before removing from the heat, stir in the parsley and adjust seasoning with additional salt and pepper as desired.
• Add the remaining olive oil.
• Serve with feta and good bread.

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.

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 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

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 ????

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.