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Greek Summer Beans. Fasolakia. ©

August 7, 2012

 

 

 

Quick and easy and makes a wonderful vegetarian dish. Can be eaten hot or cold and excellent with Feta cheese.

 

Easy

 

 

6 persons

 

 

Ingredients

1 kilo green beans

2 medium onions, finely grated

2 large ripe summer tomatoes, grated

2 large courgettes

Bunch of roughly chopped parsley

1 tbs tomato puree

Olive oil

salt and pepper

 

Method

1. Wash, top and tail and string beans. Wash courgettes, top and tail and cut into mouth sized chunks.

2.Peel and grate onion on fine grater, then grate tomato discarding the the stalk end and skin that remains, once you have grated it.

3. Cover base of saucepan with olive oil and add the above vegetables. Sprinkle with chopped parsley, dilute tomato puree in a little water and add.

4. Add enough water to be just visible down the sides, season and cover with lid and simmer for about an hour.If there is too much liquid, towards the end of the cooking time, remove lid and allow to reduce.

5. Some people cook the beans on a very low simmer, for anything up to two hours, until nearly all the liquid is reduced and just the oil remains. This method is equally delicious. Be careful to check from time to time that your vegetables are not catching on the bottom, in which case, add a little more water and shake the saucepan.

N.B. Have in mind some types of green beans cook quicker than others. Some also have strings and some don’t. It is very important to remove the strings, as they are not nice to eat. For the new cooks out there, to remove the strings, you cut into the  side of the bean slightly, where the line is and gently pull downwards. The string will pull away right to the bottom. Then do the other side.

 

Top and tail beans and string, if necessary.

Top and tail courgettes and cut into mouth sized chunks.

Chop parsley roughly and add to saucepan.

Add fresh or tinned tomatoes.

Mix the vegetables lightly together, add a little water, until just visible down the sides of your saucepan.

Dilute tomato puree and add. Season.

This is what your saucepan will look like at the beginning of your cooking.

Final result. Most of the liquid has been reduced. Serve with Feta Cheese.

 

 

 

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