Prep and cook 35 min
We are fortunate enough to live within a block of Eastern Market in Washington DC, one of the oldest fresh produce markets in America.
We therefore have easy access to seasonal fruits and vegetable from local Maryland and Virginia farmers and we recently found young, crisp broad green beans, an essential ingredient of this recipe.
Fasoulakia is a traditional Greek dish that uses a braising technique with other ingredients that give the beans a delicate flavour you won’t get with either steaming or stewing them.
The two important ingredients are young fresh broad beans (regular string beans will do as well) and a good quality olive oil.
This recipe is a simplified version of the traditional one that includes potatoes and a tomato sauce. Since braising in a quality olive oil is what the dish is all about, I think it is just as delicious without the tomato sauce which tends to drown all the subtle flavors.
Serve it as a side dish or as a main course with Egyptian rice or bulgur wheat with pine nuts.
Fasoulakia - Braised Greek Beans
by
Derek Farwagi
Equipment
- A dutch oven or heavy saucepan
Ingredients
- 1 lb fresh broad green beans (or string beans)
- 1 large yellow onion cut in half lengthwise then sliced in half moons
- 2-3 large garlic cloves finely chopped
- ½ cup Chopped fresh tomatoes.
- 6 tbsp good quality olive oil (divided)
- 3 Tbsp water
- 1 Lemon, zested. Then remove pith and with a small sharp knife thinly slice flesh
- 1 tbs dried oregano or a handful of fresh oregano leaves
- salt and pepper to taste
Instructions
- In a dutch oven add onions to 2 tbsp olive oil and saute on a medium low heat. Cook uncovered till onions are soft and golden but not browned; about 5-10 minutes.
- Add garlic and sauté for another minute.
- Add green beans to sear uncovered on a medium low heat for about 5 minutes, stirring occasionally.
- Add 3 tbsp of water, the rest of the olive oil, tomatoes, dried oregano ( if using) the lemon zest and slices. Simmer covered on low heat until beans are cooked but still firm about 10-15 minutes. Check for tenderness along the way.
- Add salt and pepper to taste. Garnish dish with fresh oregano (if using instead of dried oregano). Serve at room temperature.
Paul
Instructions need to be proof read again please.
1. You list to add tomatoes in 2 different steps. Is it with the water in step 4 or before in step 3?
2. You call for 1/3 cup good olive oil, then only use 2 tbls for the onions.
It sounds delicious and I can’t wait to try it, thank you!
Derek Farwagi
Thank you Paul for noticing the error.
Add tomatoes in step 4 only.
With regard to the oil, add a tablespoon to sear the onions in step 1 then the rest of the oil in step 4.
Enjoy,
Derek