GREAT GREEK GREEN BEANS
This recipe was the $200 winner in the "Canned and Frozen Vegetables" category in the Feb 2002 issue of "Better Homes and Gardens". Very tasty, and so easy to prepare!
Provided by yooper
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender.
- Add undrained tomatoes, olives, and oregano.
- Bring to a boil; reduce heat.
- Boil gently, uncovered for 10 minutes.
- Add beans.
- Return to boiling.
- Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
- Transfer to a serving bowl; sprinkle with feta cheese.
- If desired, serve with a slotted spoon.
Nutrition Facts : Calories 208.6, Fat 12.3, SaturatedFat 4, Cholesterol 16.7, Sodium 285.4, Carbohydrate 19.9, Fiber 6.1, Sugar 9.4, Protein 6.8
GREEK GREEN BEANS
Thanks to LonghornMoma I'm posting this for all to try. A super easy & yummy way to make green beans. A twist on my Greek spinach. Hope you all enjoy! Can be made ahead. Serves 4 of us (but we like it a lot, lol) more like 6-8. Easily doubled. Time is a guess--start to finish is maybe 20-25 minutes.
Provided by Jules211
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook your green beans fresh or frozen. If using canned skip this.
- Heat the olive oil in a sauce pan, add the onions.
- Cook until soft about 5 minutes on low.
- Add everything but feta. If using canned green beans add now.
- Simmer on low until hot.
- Add feta.
- I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.
FASOLAKIA (GREEK GREEN BEANS)
Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
- Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 38.6 g, Fat 14.1 g, Fiber 10.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 316.7 mg, Sugar 8.1 g
GREEK-STYLE GREEN BEANS
I was captivated by this recipe since I'm both Italian and Greek. It has a decidedly Mediterranean flair. - Michele Scharf Lindenhurst, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the beans in a saucepan and cover with water; bring to a boil. Cook for 3-4 minutes or until crisp-tender; drain. , In a small skillet, saute onion in oil for 3 minutes. Add the beans; saute for 5 minutes or until tender. Reduce heat. Add the tomato, oregano, salt and pepper; cool 1 minute longer or until heated through.
Nutrition Facts : Calories 111 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
GREEK GREEN BEANS (FASOLAKIA)
These Greek Green Beans (Fasolakia) are velvety tender, served in a tomato and garlic based sauce with lemon, dill, and plenty of extra-virgin olive oil. It's a perfect Mediterranean, low carb, paleo, and vegan side dish.
Provided by Elizabeth Lindemann
Categories Sides
Time 45m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a large pot or dutch oven.
- Sauté the onion in the oil over medium-high heat until softened and starting to brown (about 5 minutes).
- Add the garlic and sauté until fragrant (about 30 seconds).
- Add the tomatoes and stir together. Continue to cook until they start to soften and break down (about 2 minutes).
- Add the green beans, water (1 cup), kosher salt (1/2 tablespoon), and black pepper (1/4 teaspoon). Stir just a bit to distribute the ingredients. Turn the heat to low, cover, and simmer for 30-45 minutes, or until green beans are tender to your liking. Stir occasionally to make sure the beans get equal times on the bottom and top of the pot.
- Remove from heat and stir in lemon juice, fresh dill, and remaining 3 tablespoons extra-virgin olive oil. Season to taste and serve hot.
Nutrition Facts : Calories 194 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 889 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GREEK GREEN BEANS
In an effort to eat healthier, I'm trying to serve more vegetables," relates Kathy Armstrong of Post Falls, Idaho. "So I substituted green beans for the pasta in one of my favorite Greek dishes. It's even better than the original.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a microwave-safe dish, combine the beans, oil, garlic and salt. Cover and microwave on high for 5-7 minutes or until tender, stirring twice. Stir in cheese. Serve immediately.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 285mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
GREEK STYLE GREEN BEANS
This recipe was adapted from a recipe posted in the Houston Chronicle. The key is to make the tomato sauce separately and serve on top of the beans. This method keeps the green beans crisp tender, and a bright green color. When the tomatoes and beans are cooked together the acidity turns the beans a dark olive color.
Provided by PanNan
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, tip and cut up fresh beans.
- Place in pan with water to cover beans.
- Simmer uncovered until beans are just tender, stirring a few times.
- Meanwhile, combine undrained tomatoes with water, onions, parsley, garlic, mint, oregano, salt and pepper in a saucepan.
- Cover; bring just to a boil, reduce heat and let simmer 10 minutes, stirring frequently.
- When tomato sauce is thick, drain green beans and top with sauce; serve promptly.
Nutrition Facts : Calories 66.9, Fat 0.5, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 15.1, Fiber 5, Sugar 7.3, Protein 3.3
GREEK GREEN BEANS-FASOLAKIA LATHERA
Steps:
- In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
- Add potatoes and heat for 2-3 minutes.
- Add beans and mix until covered with the olive oil.
- Add the tomatoes, parsley, sugar and salt and pepper and mix.
- Add hot water just enough to half cover the beans.
- Simmer with the lid on for about 40 minutes (do not boil).
- The beans are ready once there is no water left and the beans are soft.
- Enjoy with bread and feta cheese
Nutrition Facts : ServingSize 1 cup, Calories 273 kcal, Fat 9 g, SaturatedFat 1 g, Carbohydrate 11 g, Protein 2 g
GREEK GREEN BEANS (FASOLAKIA)
All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
- Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
- Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!
GREEK-STYLE GREEN BEANS
Provided by Mark Bittman
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. Boil beans until just barely tender. Drain and rinse with cold water until cool, then transfer to bowl.
- When ready to eat, toss beans with tomatoes, if using, olive oil, salt, pepper and lemon juice to taste.
GREEK GREEN BEANS
This is good! Fresh green beans are better than frozen here. Serve over brown rice and pass lemon wedges and feta cheese to top with.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, heat oil over medium heat. Add onion and green pepper and cook until softened.
- Add tomatoes, green beans and garlic. Cover and reduce heat to low. Cook until beans are tender 12-15 minutes.
- Season with salt and pepper.
GREEK GREEN BEANS
A nice mix of green beans, onion, and tomatoes simmered until soft and delicious! Just like Ya Ya used to make!
Provided by COLEE576
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
- Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 14.6 g, Fat 20.6 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 11.8 mg, Sugar 5.6 g
TRADITIONAL GREEK-STYLE GREEN BEANS WITH POTATOES
A delicious and nutritious meal with few ingredients and assertive Greek flavors
Provided by Marilena Leavitt
Categories Vegetarian Main Course
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Clean and trim the green beans.
- Place a medium pot over medium heat and heat the olive oil. Sauté the onion until soft and stir in the potatoes and the beans. Cook, stirring frequently, for 5 minutes to coat with the oil without browning.
- Next add the tomatoes, the parsley, salt and pepper, and mix well.
- To the pot add enough hot water so the beans and the potatoes are half covered.
- Replace the lid and simmer for about 40-45 minutes. Every 10 minutes or so, shake the pan slightly to ensure even cooking and to make sure nothing sticks to the bottom of the pot. At the end of the cooking, most liquid in the pot should be reduced and only a little sauce should remain.
- Remove from the heat and let it sit, uncovered, for at least 10-15 minutes.
- Enjoy warm or at room temperature.
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- Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
- Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
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- If the green beans are frozen, thaw at room temperature while prepping the rest of your ingredients. If fresh, wash them and snap off the ends. If they are too large, snap each bean in half.
- Add the chopped onion for 2 minutes, the garlic (optional) for another 2 minutes and the carrot, potato and sugar for another 5 minutes. Over high heat, stir in the green beans and sauté for about 8 minutes if fresh and 10-12 minutes if they are frozen. Toss well to coat with the rest of the ingredients.
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- Prep your veggies: peel and chop the onions; peel and chop or press your garlic; wash and trim your green beans; peel your potatoes and cut them into squares; shred your tomatoes on a grater with large holes.
- In a large pot, like a Dutch Oven (with a lid), heat up a 1/4 cup of extra virgin olive oil; add onions and cook for approximately 3 minutes, until translucent; add oregano, garlic and cook for one more minute.
- Add another 1/4 cup of olive oil; your beans, potatoes and tomatoes; 1 cup of water; 1 teaspoon each of salt and sugar; and a 1/2 teaspoon of black pepper (you'll adjust seasoning once the dish is fully cooked).
- Cover and cook low and slow for about an hour, until all the veggies are soft (stirring occasionally).
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Cuisine Greek, MediterraneanCategory Main Course, Side DishServings 4Total Time 1 hr 5 mins
- Add diced onion and bay leaf to a medium to large heavy bottomed pot or high sided pan. Sauté on medium heat until onions begin to soften and darken in color (about 5-6 minutes)
- Add garlic and sauté for an additional minute, or until fragrant. Immeditately add tomato paste, and stir to combine.
- When it has come to a boil, cover leaving a slight crack to vent, and reduce heat to a low simmer. Simmer for 50 min to 1 hour, or until potatoes are soft. If you think that the stew is becoming thick, you may add a small amount of water at any point during cooking to thin it a bit.
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- Cut the tomatoes in half through the middle and grate them into a bowl/deep plate to catch all of the flesh and juices. To grate, hold the tomato half by the end and grate the inside edge so that you are left holding the skin. Discard the skins.
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