Vrasta Fasolakia Freska Recipes

VRASTA FASOLAKIA FRESKA

Steps:

• Sauté the onion in butter until golden brown.
• Add the beans to the onion and sauté, stirring constantly, until the beans turn a bright green.
• Add the garlic through salt and pepper.
• Simmer 30 minutes, or until beans are tender.

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 WITH POTATOES

Steps:

• In your pan add 1 1/2 tablespoons of olive oil and heat it on a low heat. Add 1 chopped onion and fry for 1 minute until soften. Then in with 2 garlic cloves and cook for another minute on a low heat
• Add 500g of chopped potatoes give everything a stir and leave everything to cook for 3 minutes
• Add in your stock cube and mash it all in. Stir it in well so all your potatoes are covered in it
• Pour in 400g of tinned tomatoes, salt and pepper and the juice of 1 lemon, stir everything well and put a lid on your and simmer for 15 minutes
• While everything is cooking prep your beans click here to watch how to prep and freeze green beans
• When your potatoes are soft add in 200g green beans, give them a stir, put the lid back on and simmer for 10 minutes
• After 10 minutes have a check and if your stew is thick add a little water to loosen your sauce. Stir everything again, put the lid back on and simmer for 5 minutes
• When you plate up grate over some lemon zest and sprinkle over some chopped parsley