Just as promised this is part 2 of my Greek series. This this dish is called Fasolakia and its a very popular greek side dish, its basically green beans cooked in tomatoes, water and oil. But it is just as delicious as it is simple.
Typically in Greece meals are not served in different courses for everyone on different plates. Usually there will be a whole bunch of side dishes put on the table for everyone to help themselves before 1 or 2 main dishes are served. This is a guarantee for overeating, but I love it as its so nice for everyone to share all these different dishes. Luckily for me a lot of the side dishes or starters happen to be vegan.
Part one of the series is a recipe for delicious Gemista and it while conclude on Friday with another amazing dish.
- 500g of green beans
- 2 large carrots
- 1 large white onion
- 1 large clove of garlic
- 1 can of chopped tomatoes
- 5 tbsp of oil
- 1 1/2 tbsp agave sirup
- salt & pepper
- Clean the beans and cut them in half, then peel and chop the carrots and onion and garlic
- In a large pot heat up the olive oil on medium heat and add all the chopped veggies. Cook while stirring for about 2 minutes.
- Next add the can of tomatoes with the agave sirup an the salt & pepper. Cook for another 5 minutes.
- Now add some boiling hot water so it just covered the beans. Let everything cook with the lid on for 40 mins.
- Garnish with some fresh herbs and serve.
*For the sake of the photos I added some already cooked white beans to the dish. You can do this, it tastes absolutely delicious but it’s not part of the traditional recipe.
**Just like the Gemista, this dish also tastes even better when its been served the next day.