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Fasolakia — Greek Green Beans Stewed in Tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/fasolakia-greek-green-beans-stewed-in-tomatoes
About this recipe
Fasolakia is a dish of green beans slowly stewed in tomatoes with onion, olive oil and parsley. The pods should be completely tender and pliable, not crisp, and the sauce thick and glossy with olive oil. The beans cook in a single pot with the tomatoes from the start, without separate blanching. First stew them covered so they soften gently, then reduce the excess liquid. The quantities make four main-course portions; a short rest helps the sauce coat the vegetables.
Ingredients
Green Beans and Tomato Sauce
1 kg fresh green beans, raw pod weight after trimming the ends and removing tough strings
800 g canned chopped peeled tomatoes, including all their juice
200 g raw onion, peeled weight
2 garlic cloves, about 6 g peeled
80 ml extra virgin olive oil, divided: 60 ml for sautéing and 20 ml at the end of stewing
20 g fresh parsley leaves and tender stems
8 g salt
¼ teaspoon ground black pepper, about 0.5 g
300 ml water for stewing, retained in the sauce apart from what evaporates
Steps
Wash the beans, trim the ends and remove tough strings along the seams; the stated weight is for trimmed pods. Halve very long pods. Chop the onion and garlic, and finely chop the parsley with its tender stems.
Heat 60 ml olive oil over medium-low heat in a wide, heavy-bottomed pot with a capacity of at least 5 l. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and translucent, without deep browning. Add the garlic and cook for about 1 more minute.
Add the beans and gently toss with the onion and olive oil for 2–3 minutes. Add the tomatoes with all their juice, 300 ml water, the salt and pepper. Stir, cover and bring to a gentle simmer over medium heat; this will take about 5–10 minutes. At this stage, the sauce is fluid and the pods are still firm.
AI-generated Reduce the heat to low and stew covered for 45–55 minutes. Stir carefully now and then, moving the pods from the top closer to the bottom, and keep the sauce bubbling only gently. The beans should be completely tender, pliable and yield easily to a fork; if still firm, stew them covered for longer. Do not stop cooking while the pods are still crisp.
AI-generated Remove the lid and cook over medium-low heat for 10–15 minutes, stirring gently from time to time. The sauce should thicken and cling to the tender beans, without a watery pool at the bottom; do not let the sauce dry out and the beans start to fry. Stir in all the parsley and the remaining 20 ml olive oil, then heat for another 1–2 minutes.
AI-generated Take the pot off the heat, cover and let rest for 10 minutes. Divide into 4 main-course portions and serve the beans warm or lukewarm, scooping up sauce with each portion.
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