Fasolakia – Greek green beans
by
- Side
- Easy
- 4
- 1 hour 10 minutes
PT1H10M
This Greek green bean recipe is one of our vegan favourites; the green beans are slow-cooked in tomatoes and good quality olive oil until meltingly tender, then finished with plenty of fresh herbs. Delicious served hot or cold, as part of a vegan feast or as a side to beef or lamb, but either way with a glass of white wine.
Ingredients
- 60ml of Carapelli Extra Virgin Olive Oil , must be good quality
- 1 onion , finely diced
- 5 garlic cloves , minced
- 1 tsp dried oregano
- 300g of green beans
- 1 400g tin of chopped tomato
- 200ml of water, to clean out the tin
- 1 handful of parsley , chopped
- 1 handful of dill , chopped
Method
1
Heat the olive in a heavy bottomed pan and sweat down the onion and garlic with a pinch of salt over a gentle heat. Keep stirring the mix – you want to soften the onion without any colour
2
Next add the beans and stir to combine, then add the tin of tomatoes and water. Bring to the boil and simmer on a low heat for 45-60 minutes
3
After this amount of time, the sauce should have reduced and should cling to the tender beans
4
Taste and season with salt, pepper and a squeeze of lemon juice. Fold through the parsley and dill and serve
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Fasolakia – Greek green beans
