Serves 3-4 persons
Yiahni is a Greek way of preparing fresh beans or other vegetables cooked in a rich tomato sauce with Olive oil. This is really a staple in my home, especially in the Summer months when beans are tender, fresh and sweet. It's one of those dishes that you should definitely include in your weekly diet. Healthy, vegan, lenten, gluten-free, lactose-free and simply perfect for the whole family!! INGREDIENTS: 500 gr/1 lb 2 oz Green Romano Beans (or any) 500 gr/ 1 lb 2 oz Potatoes 4-5 fresh, ripe, medium Tomatoes (or canned) pureed 2 tbsp. Tomato Paste (Puree) 1 tbsp. Ketchup 1 medium dry Sweet Onion finely chopped 1-2 Garlic Cloves chopped 500 ml/ 2 cups Water 1 Vegetables Stock Cube dissolved in I cup of hot water 1 tbsp. Balsamic Vinegar 1 tsp. Sugar 1/2 tsp. ground Cinnamon 1 tsp. ground Turmeric Salt and ground Pepper 60 ml / 4 tbsp. Olive Oil 1/2 bunch fresh Parsley choppedAfter you have added the beans and potatoess and it cooks. do not use label. just move the pot around.
Add Oil, fry onion and then add garlic
Add tomato paste and stir and mix a bit
Then add the pureed tomatoes cook a bit
Add Balsamic vinegar, sugar, turmeric, ground cinnamon
Cook a bit
Lower heat. Add chopped beans and potatoes. Mix well
Lastly pour hot water with dissolved stock cube
Cover the pot and simmer for 40 minutes
Open the lid. Do not stir with spoon. Simply move the pot around to mix
Simmer without the lid for 20 additional minutes
Add chopped parsley before serving. Serve is hot with crusty bread.
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