Stewed green beans is a traditional recipe of Mediterranean cuisine. In Greece, this dish is called Fasolakia. The secret to preparing this recipe is slow simmering. In Greece, crumbled feta is added as a side dish to ready green beans sir, and in the Italian version crumbled ricotta (ricotta) cheese.
Stewed green beans are prepared in Greece using a technique called "giaxni", which in translation means "full of steam". "Giaxni" is a very popular cooking technique, which is used to prepare various types of traditional Greek recipes, which can include meat, fish or vegetables, as well as cooking in a large pan.
This dish is mostly prepared in the summer months green beans it is abundant and when it is with tomatoes at the peak of ripening. However, given the many sources of frozen vegetables, it will help you enjoy this dish well into the colder months.
This traditional Mediterranean recipe for stewed green beans will surely amaze everyone! Green beans, the sweetness of red onions and fresh, juicy cherry tomatoes, cooked in an authentic way, are ideal for a fasting and vegetarian meal.
You can find many variants of this dish, and the most popular is this classic version, but also variations, such as green beans with potatoes, although sometimes zucchini is also used. So feel free to experiment by adding different types of vegetables.
Stewed green beans, ingredients:
- 1 kg of green beans (the so-called "pencil")
- 100 g olive oil (quality)
- 2 pieces of red onion
- 4 cloves of garlic
- 8 pieces of cherry tomatoes
- water
- so
- beaver
- 2 tablespoons fresh parsley (chopped)
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Stewed green beans, preparation:
- Wash green beans well. Remove the ends.
- In a large pot with a thick bottom, heat the olive oil. Add the chopped red onion and fry on a low temperature for a few minutes.
- Add green beans and finely chopped garlic, and stir-fry for about a minute.
- Add peeled and chopped cherry tomatoes, salt and pepper to taste. Add about 100 ml of water. Cover the pot and simmer on low heat for about 1 hour and 20 minutes.
- Add fresh chopped parsley and increase the simmering temperature to medium, and remove the lid from the pot. Simmer in an open pot for another 10 minutes, until all the liquid evaporates and the mass thickens.
- Serve in deep plates or bowls, garnished with fresh parsley, with the addition of crumbled white cheese (feta, ricotta, etc.).
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