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Recipe:
INGREDIENTS
-3/4 cup Olive Oil Extra Virgin
-1.5 lb Green Beans Washed and trimmed
-4 Tomatoes* Medium, Shredded (add tomato paste for stronger flavor)
-1/2 Onion Vidalia, Spanish or Red, chopped
-2 cloves Garlic Chopped or measure with your heart
-3 Potatoes Medium yellow or red, chopped (optional)
-teaspoon Dry Oregano
-1 teaspoon Sugar (Optional)
-1 cup Water
-1 teaspoon Salt + more to taste
-Freshly Ground Black Pepper to taste
-Juice of half a lemon (2 Tbsp)
-1 tbsp Freshly Chopped Parsley to serve
-1/2 cup Feta Cheese to serve
INSTRUCTIONS
1. Prep your veggies: peel and chop the onions; peel and chop or press your garlic; wash and trim your green beans; cut potatoes into squares; shred your tomatoes on a grater with large holes or chop finely.
2. 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.
3. 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).
4. Cover and cook low and slow for about an hour, until all the veggies are soft (stirring occasionally).
5. Check for seasoning; add lemon juice and the last 1/4 cup of extra virgin olive oil and gently mix.
6. Place Fasolkia in a serving bowl and top it with feta cheese and fresh parsley. Serve with a slice of pita bread or any crusty bread, to soak up all the sauce.
#recipe #kitchen #cookingvideos #greenbeans #freshproduce #cookingvideo #recipes
It has been an absolutely incredible uh string bean year. I’m harvesting this or more just about daily. I have preserved more than I could eat in three winters, eaten these fresh with every recipe I knew, and was desperate for new recipes because same old recipes were were getting a little repetitive. And I found one, and I think you guys will really like it. So, I’m going to share that with today’s fresh beans. It uses a ridiculous amount of beans in in one recipe. I think like a pound and a half. So, if you have a surplus, this recipe might be for you. And it’s delicious. And it’s one of those that is even better as leftovers. Into the kitchen. So, this is Greek green beans or hold on, let me let me check the annunciation on this. Faso Lakia lethera. Let’s just go with Greek green beans. But it’s a green bean dish that uses pound and a half green beans. You can put potatoes in it. You can put a meat if you want. It’s it’s really, you know, adjustable to to how how satiating you want it to be, how heavy you want it to be. And when I was looking through recipes of this online, there were so many uh and every single one of them was different. So, I kind of picked and chose what I liked out of each of them and created something similar. So, it’s not it’s not traditional in any way, but it is delicious. I’ll put a copy of the recipe in the description below. Um, at least a generalized recipe. I I definitely wing it a little bit more and don’t use exact measurements and measure garlic with my heart. So, it’s a starting point, but I just finished washing all of my 1 and 12 lbs of green beans or string beans. Can’t say green beans when they’re purple, right? But I don’t want to say string beans because they’re stringless. But anyway, I need to go through and snap the stem end off all of these. It’s just the stem part. And then I’ll snap them into a smaller like snap them in half just so they’re not as big and they cook a little bit even more evenly. I need another bowl. And this is like a tomatobased dish that you just throw everything into one pot and let it simmer until it’s all cooked. And it’s amazing and delicious. Don’t take my word for it. Give it a shot. But it only gets better the longer it sits. It’s one of those where the leftovers are, that’s the wrong bowl, are so much better than when it was originally made. And that I actually have been told um not just, you know, don’t just take my word for that. People who I’ve uh given this recipe to have tried it and said the exact same thing. But it makes like a really cozy Mediterranean type type stew that is surprisingly filling and goes for a long way. And it’s really really customizable. That’s what I like about it is you can mess up your measurements and it’ll still be delicious. The worst part is honestly just getting the stem ends off of the green beans. Well, this is going to take me a while, so I’ll finish this up and be right back. And the recipe suggests four uh medium potatoes, but use as many as potatoes as you like or as few as you like. uh just cut them into somewhat bite-sized pieces. And apparently I only have small potatoes right now, leftovers from the earlier harvest this year. I would definitely suggest red skin or gold potatoes, the ones that don’t store for long term. They have a thinner skin. Uh they definitely work better in this recipe. And then two cloves of garlic crushed or you know enough garlic to suggest that vampires are a real threat. Your call. Then four medium tomatoes. Uh mine are frozen from last year because I’ve had a terrible tomato year. And uh because they’re not super fresh, I’m also going to use more and use tomato paste to get a little bit more tomato flavor in there. You just want to shred these up or cut them real small. Change of scenery. Going to heat up a/4 cup of olive oil. And if you liked fresh onions, this is where you would simmer half of half of a fresh onion for like 45 seconds. I’m not a huge fan of fresh onions, so I’m just going to add a whole bunch of onion flakes. [Music] [Music] Then we’ll add our garlic and about one teaspoon of dried oregano or you know whatever feels right. Give that like a minute just to warm up a little bit. Then add another 1/4 cup of olive oil with all your beans and tomatoes. and potatoes. Top that off with one cup of water, salt and pepper to taste. Start out with about one teaspoon of salt, maybe 1/4 teaspoon of pepper. And if you had sugar in your kitchen, which I do not currently at the moment, here’s where you would also add about a teaspoon of sugar, but it is optional. You don’t need to add it. You’ll be fine without. It’ll just cut some of the acidity if you use a little sugar. Give everything a good stir. And then cover it and let it simmer for about an hour or until everything is cooked. Don’t forget your tomato paste if you’re using that. Almost did. It’s stuck in there. Okay. Low and slow for about an hour. I’ll check on it and stir every so often. There you go. It’s only been maybe 15 minutes, 10, 15 minutes. But you can see all that juice in there from the tomatoes and tomato paste and the little bit of water that we added is making it more of a stew. So, I’m just giving it a bit of a stir and then I’ll recover it and let it keep simmering. And you can certainly add meat to this, too, if you would like it to have a little bit more substance. I think this would go really really good with a roast. Indeed with a roast. Okay, I have no idea how long it’s been, but all my veggies are nice and soft. So, time to add the last couple ingredients. I’m going to turn this heat off. Add a/4 cup more olive oil and lemon juice of half a lemon, which is about 2 tablespoons. And just stir that in. [Music] Oh yeah, that’s good. And it’s ready to serve. Now, normally you would top this with a little bit of feta. I don’t have feta, and you know what? It’s delicious without it. So, we’re just going to skip that part. But what I’m not going to skip is topping it with just a little bit of fresh parsley. Oh, and one last thing, a slice of artisan bread to soak up all that delicious, yummy goodness. I mean, come on. That looks fantastic. And it is so good. Super easy, too. You just throw everything in a pot. The hardest part is just cutting everything up. So, if you are like me and have a ridiculous surplus of green beans that you don’t know what to do with, is a good way to use up a whole pound and a half. Thanks for watching and I’ll see you next time. Bye. [Music]