Green beans stew
Green beans stew
This is a traditional Cypriot and Greek recipe, called fasolakia yiahni. It is a family favourite all year around and is made with simple pantry ingredients.
Vegan, gluten free, soy free, nut free | Serves 3-4 | MAIN
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 400g potatoes, cut in bite size pieces
- 2 carrots, cut in bite size pieces
- 1/2 teaspoon of sugar
- 1 vegetable bouillon cube
- 1 teaspoon of tomato paste
- 1 can of chopped tomatoes (400g)
- 500g green beans, fresh or frozen (cut the edges on the fresh ones)
- 1/2 teaspoon of oregano
- 1/4 teaspoon of garlic granules
- 1-2 bay leaves
- Salt and pepper
- 2 tablespoons of fresh dill
Steps:
In a large pot, on a medium high heat, add the oil, onions and a pinch of salt and saute for a couple of minutes, until translucent.
Continue with the minced garlic, potatoes and carrots, saute for 3-4 minutes until golden and season with plenty of salt.
Add the sugar, all the spices and the tomato paste. Cook for a minute before adding the chopped tomatoes and veggie stock.
Add 400ml of water, the green beans, and a generous pinch of salt.
Bring to boil, lower the heat, cover, and cook covered for approximately 30 minutes, stirring occasionally.
Check if the potatoes and carrots are cooked, using a fork.
Add the fresh dill and check the seasoning before serving.
Serve them with vegan feta and bread!
Happy cooking everyone!
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