Fasolakia aka Green Beans Casserole


Growing up we never appreciated Fasolakia. My mum would tell us that ‘lathera’ (vegetables cooked with oil) was an essential part of the Mediterranean diet and she was totally correct. Greeks eat this as a main meal along with crusty or toasted bread, rice and a big cube of feta. It is meals like this that make humble vegetables taste even more delicious so it is definitely worth a try. Best of all, , they are so easy to make and ready in 45 minutes. Oh! And I’ve added the traditional potatoes and carrots to this Fasolakia Casserole but in the past I have added eggplant, zucchini and even sweet potato! Remember to experiment and create in the kitchen. Make this recipe your own. Enjoy x

Serves 4

500g green beans, clean and string them 1 large onion chopped 3 cloves garlic crushed 2 large ripened tomatoes, peeled and chopped 1 large potato, diced into 3cm cubes

1 large carrot, cut into sticks

1/4 cup olive oil 1 ¼ cup of boiling water or vegetable stock

¼ tsp paprika

sea salt / freshly ground pepper

fresh parsley to garnish

1. Heat olive oil in a wide base pot.

2. Add onion for a minute then add the garlic and beans and sauté for 2 minutes. 3. Add potatoes, carrots and tomatoes and further sauté for 2 minutes (do not add water yet) and season well. Then pour in water / stock. Beans should be just covered. If not add more boiling water. 4. Simmer covered for approximately 30 minutes. Half way through mix it so no beans sit outside of the sauce (you may need to add more boiling water). 5. At this point remove the lid and simmer on medium heat for 5 minutes so the extra sauce thickens and reduces but the oil remains. Turn off the heat, cover and let them sit to further absorb the liquid for at least 5 minutes.

6. Take the pot to the table and serve warm with crusty bread, cauliflower florets, rice and some feta! Enjoy x

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