villafuse.blogg.se - Greek green bean recipe

Keep a watchful eye to make sure that there is enough liquid and you don’t burn your meal.

Serve with feta cheese, olives and plenty of bread.

Add the parsley, remaining oil, salt and pepper to taste, and stir well.

If the dish looks like it needs more liquid, you can add some during the cooking process.

Cook for a further 40 - 50 mins with the lid on, or until the potatoes are just right.

Cook on medium heat for about 10 mins before adding the green beans zucchini, and 1 cup hot water.

Stir in the potatoes and carrot and cover with lid.

Stir well and and cook for another 5 mins.

Add the tomato paste, followed by the tinned or fresh tomatoes, bay leaf and cinnamon.Add the onion, followed by the garlic, and cook till soft (approx 2-3 mins).Heat approx 2 T of the olive oil over a medium-high heat in a large saucepan.1x 400 g quality tinned tomatoes, or 5 chopped fresh tomatoes.2 medium sized zucchinis, halved lengthwise and cut into 2-3 cm pieces.2 medium sized Desiree or Nicola potatoes, quartered and then halved.750 g of green beans, ends trimmed, cut in half.I don't need to tell you how nutritious this is and how great it tastes the next day for lunch too, so don't worry about left overs 😉 If you like chilli, go ahead an add some. Be mindful that zucchini will add more liquid to your dish, so you may need to monitor the water content. The zucchini is optional, but if you do add zucchini, cut it into even size chunks.

You can use both carrot and potato, or just one of them. translation missing: en._label_tag_small iconįasolakia, which simply means casserole style green beans with lots of extra virgin olive oil, is a simple one pot vegetarian dish cooked in most Greek homes.Potatoes, Onions, Pumpkins, Garlic & Ginger