Greek String Beans With Shallots White Wine And Fennel Seeds Food

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Preheat the oven to 300 degrees F.
• In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
• Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
• Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
• Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
• Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

STRING BEANS WITH SHALLOTS

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
• If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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FASOLAKIA (GREEK GREEN BEANS)

Steps:

• Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
• Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

MOM'S GREEK STRING BEANS

Steps:

• 1. Clean the green beans or defrost frozen green beans.
• 2. Heat 1/4 inch oil in a large pan, add onions.
• 3. Cook until onions are just about to brown. Sprinkle with a little cinnamon. (this is how I was taught)
• 4. Add the tomato sauce or diced tomatoes, which I prefer. Bring to a boil.
• 5. Add the green beans and simmer for 20-25 minutes, covered.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

GREEN BEANS WITH SHALLOTS

Steps:

• Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
• When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.