Today I am sharing the recipe for Greek green beans. The base of this recipe is the same as many other Greek vegetarian dishes called “Ladera” –olive oil dishes, because of the copious amounts of
EVOO that make them so satisfying and delicious. And specifically, the kapana dishes which mean they are tomato based as well. Almost all Greek recipes start with sauteing red onions in
EVOO. I add the salt to the onions so that they soften even more and also adds a layer of seasoning. Tomato is usually in the form of tomato paste, so that it won’t over-power the vegetable. You sauté the tomato paste with the onions after they have softened, then add the vegetable–green beans, cauliflower, peas, zucchini–or whatever you are making–sauté a bit and then add some water. The vegetables that are not cooked with tomato have lemon, usually. Herbs of choice are usually basil, mint or parsley (with tomato) and dill and fennel fronds with lemon. These dishes make a complete meal and are served with bread, some olives and feta cheese on the side.
GREEK GREEN BEAN RECIPE (Fasolakia kapana)
1-2 servings
1lb fresh green beans
1 medium onion, chopped
Parsley and/or basil
1 tbsp tomato paste
Potatoes, if desired
¼ cup EVGE extra virgin olive oil (I just coat bottom of the pan without measuring)
1. Cut off ends of beans and wash.
2. Chop 1 small onion, teaspoon of salt and sauté in olive oil.
3. When soft, (after about 5-7 minutes), sauté tomato paste for about a minute and add beans and sauté for about 3-5 minutes
4. Add enough water to cover (or if using a pressure cooker—1 cup of water)
5. Cover and boil for about 40 minutes (or 6 minutes in pressure cooker)
6. Add potato wedges after about 20 minutes (if using a pressure cooker, I boil the potato wedges separately in sauce from beans) and when almost ready, add 1 tbsp chopped parsley, and 1 tbsp chopped basil. Taste for salt.
Kali epityxia and kali orexi!
