Greek Green Beans-Fasolakia with Potatoes Stew Yiahni - Λαδερά Φασολάκια Πράσινα & Πατάτες (Γιαχνί)

Greek Green Beans-Fasolakia with Potatoes Stew Yiahni - Λαδερά Φασολάκια Πράσινα & Πατάτες (Γιαχνί)

Wednesday, August 19, 2020

 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 chopped

After 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.

https://youtu.be/Y3dUdGZs8p8

Cranberry-Hazelnut Green Bean Salad

Cranberry-Hazelnut Green Bean Salad

Tuesday, February 26, 2019

INGREDIENTS

• 2 pounds green beans, rinsed, stem end trimmed
• Kosher salt
• ½ cup olive oil
• 4 garlic cloves, thinly sliced
• 2 medium shallots, finely chopped
• 1 cup blanched hazelnuts or almonds, chopped
• ¾ cup dried cranberries
• 2 teaspoons honey
• ½ cup apple cider vinegar
• Freshly ground black pepper
• RECIPE PREPARATION

• Real Talk: The only way to get your garlic chips golden brown and really crispy (you know, kind of like potato chips.....but with garlic) is cooking them slowly in a lot of oil. Don’t be tempted to pull them out too fast—just let 'em go slow and you will be happy and your garlic will be happy that it’s not a mushy mess. And it’s not a waste: Save the garlic-infused oil and use it in vinaigrettes, to roast vegetables, or to sauté a pan of greens.
• Cook green beans in a large pot of boiling salted water until crisp-tender (they should be bright green but still very firm), 1–2 minutes. Here’s how you tell if they’re cooked: Pull one out and throw it into a large bowl filled with ice water; if you don’t like the texture, let them cook a few seconds longer. When they’re ready, transfer beans to ice bath to cool. Congrats, you just blanched veggies—go have a wine. Drain beans and transfer to paper towels; pat dry.
• Heat oil in a medium skillet over medium. Cook garlic until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer garlic chips to paper towels; set aside.
• Cook shallots and hazelnuts in same skillet over medium heat, stirring, until shallots are tender and hazelnuts are beginning to brown, 4–5 minutes. Scrape into a large bowl.
• 
  Bring cranberries, honey, vinegar, and 1 Tbsp. water to a simmer in same skillet and cook, stirring when you remember to, until cranberries are plump and jewel-toned, about 5 minutes. Season with salt and pepper. Transfer to bowl with hazelnut mixture. Add those beautifully blanched beans and toss until coated. Let sit at room temperature at least 1 hour and up to 3—be patient, letting the flavors meld will yield the most applause from your guests. Add garlic chips and toss just before serving.
• Do Ahead: Bean salad, without garlic chips, can be made 8 hours ahead; cover and chill. Let come to room temperature before tossing with garlic chips.