FASOLAKIA LADERA – Haricots verts à la sauce tomate grecs – Cuisine à la grecque

👉 La recette complète sur mon site ici :

FASOLAKIA LADERA : Haricots verts à la sauce tomate grecs

Dans cette vidéo, je vous montre comment préparer les haricots verts à la sauce tomate à la grecque, appelés fasolakia ladera.
Ce plat fait partie des recettes classiques de la cuisine grecque maison, souvent servies avec un peu de feta, du pain et un filet d’huile d’olive.

Une recette traditionnelle, simple, parfumée et 100 % végétarienne que vous allez adorer !
Vous verrez étape par étape comment réussir ce plat familial et chaleureux, parfait pour un repas sain, économique et plein de saveurs.

N’hésitez pas à liker 👍 et à partager cette vidéo avec vos amis et votre famille !
Bon appétit ! Kali orexi ! 💙

haricots verts
pommes de terre
oignon
gousse d’ail
tomates pelées ( ou tomates fraîches pelées si c’est la saison des tomates )
huile d’olive
eau
cannelle
Sel et poivre

Pour servir :
Fromage feta émietté
Pain
Huile d’olive

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https://cuisine-a-la-grecque.fr/guide-moussaka/

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Cuisine à la Grecque
#cuisinealagrecque

Angélique de Cuisine à la Grecque

00:00 Introduction
01:02 Liste des Ingrédients
01:26 Étape 1: Préparer les légumes
02:41 Conseil tis mamas
03:02 Etape 2: La cuisson

Greek beans in tomato sauce, or Fasolakia, is a traditional dish of green beans simmered in a fragrant tomato sauce. They’re often served with potatoes and seasoned with a little cinnamon to spice things up. And if you’re also up for the challenge of making this super easy recipe, then stay put, because we’ll reveal it right after the credits. 🎵 [Music] 🎵 Gia sas, Angélique here, and welcome to Cuisine à la Grecque, the channel that will teach you how to cook Greek food step by step. Today, we’re going to discover a traditional recipe that was also a part of my childhood: Greek beans in tomato sauce , or fasolakia ladera. Fasolakia ladera, in Greek, simply means “beans in oil.” This is a recipe that brings back a lot of childhood memories, because on the one hand, my mom made it regularly, and on the other hand, every time she made them, she would call my brothers and me, and we would have to gather around the table. We had to help her trim the beans. And it also reminds me that I must not forget to show you the list of ingredients! So here we go, or pame as we say in Greek! To make our green beans in tomato sauce, we will need: – 800g of green beans – a can of peeled tomatoes (400g) – 300ml of water – three potatoes – salt – pepper – four tablespoons of olive oil – one onion – one clove of garlic – one teaspoon of cinnamon I welcome you to my kitchen, in which we are ready to start the first step, which will consist of preparing the vegetables. And here we are on a super simple step: we will simply cut and peel everything. We will start with the onion: we will peel it and we will chop it finely. We set aside. We do the same thing with the garlic: we peel it, we chop it finely. You can also chop it using a garlic press. And we set aside. We move on to the potatoes. We will simply peel them. I do this with a peeler, I find it’s even easier. So, since potatoes are sweet, they will actually sweeten the dish. That’s why it’s always better, I find, when you put potatoes in beans in tomato sauce. But if you don’t want to add any, or you don’t have any and you still want to make the dish, in that case, instead of potatoes, put a teaspoon of sugar. And that will soften the dish, it will still cut the acidity even if you didn’t add potatoes. Once the potatoes are peeled, you simply cut them in half or quarters for the larger ones. As for the green beans, it’s very simple: you simply rinse them, and then you remove each of the ends. As for the peeled tomatoes, ours are canned, so we don’t need to do anything. However, my mom tells me that she still has some valuable advice to give us about them. Mom, we’re listening! Green beans are best cooked in the summer. Open the door of your fridge and you’ll certainly find some ripe tomatoes just waiting to be used. With fresh tomatoes, your dish will be even better. Thanks, Mom! Our ingredients are now ready. So let’s move on without delay to the second step: cooking. Head to the saucepan, and we’ll pour in our olive oil. So, if you’re not sure if the oil is hot, you can simply add a small test onion. You can see that the onion is starting to move, to dance, we can add the rest. We’ll let it fry until the onion becomes translucent. It should take about 2 to 3 minutes. So, we’re pretty good. The onion is starting to change color, and it smells good. Trust your sense of smell too. We can add the garlic. Same here, we’ll let it fry for a few moments. Garlic is quicker, I’d say… about a minute. Garlic browns pretty quickly, so always keep an eye on your pan. Now the garlic is starting to brown. Same here, it smells like garlic, it smells good like garlic and onion. Now, so we’re good. We’re going to add the tomatoes. If you decide to follow my mom’s advice, this is also the moment you can add your fresh tomatoes. And then, well, always the same logic: we’re going to let it simmer a little bit, until the tomato starts to smell good. Allow about 5 minutes. It’s starting to smell like tomato too, so I can add the green beans. Here we go! It’s going to reduce in volume. At first, it takes up quite a bit of space in the pan, then after, the more it cooks, the more it reduces. We’re going to give the green beans a quick stir so that they are well coated in tomato sauce. Then we add the potatoes. We mix again so that they also become more tomatoey, so to speak. Adding the potato also allows us to, well, add starch to your dish, so that’s not bad either. We then add salt. We also add pepper. We don’t forget to add the secret ingredient that will make all the difference: cinnamon. Personally, I love cinnamon. Well, if you don’t like it, actually, you can also do without it, eh. But I find that it’s fine… it will sweeten the dish, a little extra touch of flavor. I really like it. In some countries, cinnamon is often used only in sweet desserts, but in Greece, it’s also found in savory dishes. You find it almost everywhere , in fact: in green beans, in kima sauce, Bolognese sauce… And we can finish with the water. We mix a little bit, just so that the water goes everywhere. Regarding the amount of water, don’t hesitate to check it regularly and adjust the quantity if necessary. If you see that there isn’t enough… Because in fact, it can also depend on other criteria, for example the size of your pan or the power of your stove. If it’s different from mine, well, you may need more or less water. Here, we see that it’s starting to simmer, so I’m going to reduce the heat. We’re going to put it on low heat. I’m then going to put the lid on, and now we’re going to let it cook for about 45 minutes. This will allow you to obtain tender beans, because traditionally, this is how we serve these beans in tomato sauce. Now, if you prefer crunchy beans, in that case, reduce the cooking time a little. Try, for example, 40 minutes. A little bonus information, because today you’re in luck: you can also cook these green beans in a pressure cooker. And in this case, it takes 20 minutes from the moment the valve starts to whistle. While our beans are cooking, I’d like to take this opportunity to remind you to subscribe to the channel if you haven’t already . And thank you if you already have! This helps the channel grow, and it also allows you to stay notified of all the future recipes I publish. It’s ready… suspense… tada! Our beans are well cooked, very tender. We still have a little juice at the bottom. The potatoes are also well cooked, soaked in the tomato juice. All that’s left is to sit down at the table to taste… bon appétit! We’ll add a drizzle of olive oil before enjoying them. If you also have fresh bread and feta, it goes really well, so don’t hesitate to add them as a side dish. And there… let’s get started. Hmmm… The beans are tender, the sauce is fragrant, with a little touch of cinnamon… a recipe that I absolutely recommend. This video is already coming to an end. If you liked it, don’t hesitate to let me know by clicking on the little thumbs up just below the video. If you want to remake it at home, it’s entirely possible: you can simply click on the link in the description. It will take you to my website cuisine-a-la-grecque.fr where you have the You can download the details of this recipe, many others, and also my free moussaka guide, with all the secrets to making it a success. If you’d like more recipes in this style, I invite you to click on the video that’s now showing. It’s the recipe for Gemista, or Greek stuffed vegetables. On that note, I say kali orexi and see you soon for the next Greek recipes!