GREEK GREEN BEANS (FASOLAKIA)
All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 13
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!
ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS
Steps:
- Gather the ingredients.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
- Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
- Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
- Add the beans, potatoes, mint , dill, parsley, cinnamon, and the remaining teaspoon of salt.
- Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
- Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
- Enjoy.
Nutrition Facts : Calories 1299 kcal, Carbohydrate 54 g, Cholesterol 281 mg, Fiber 10 g, Protein 86 g, SaturatedFat 25 g, Sodium 979 mg, Sugar 11 g, Fat 82 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO
Make and share this Greek Braised Lamb With Green Beans and Tomato recipe from Food.com.
Provided by Jubes
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan over a medium high heat.
- Add the diced lamb and cook until the meat is browned.
- Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
- Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
- Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
- Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.
SYRIAN LAMB WITH GREEN BEANS AND RICE
Steps:
- Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
- For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
GREEK LAMB WITH SMOKED AUBERGINE & MINTY BROAD BEANS
Lean red meat delivers iron and B vitamins in this protein-packed dinner, with aubergine purée as a delicious alternative to mash
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Turn on your hob's largest gas flame and cook the aubergine directly over it for 7-8 mins, using tongs to turn it every 2 mins, until it is soft and the skin has charred. You can do this on the barbecue or under a hot grill if you don't have a gas hob. Allow to cool a little.
- Mix the lemon zest, half the garlic, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks. Boil the broad beans for 4 mins.
- Put the aubergine on a large plate and carefully remove and discard the skin. Use a knife and fork to finely chop the flesh, which should now be soft and pulpy. Tip into a bowl with the remaining garlic, the yogurt, tahini and some seasoning, and stir well.
- Heat the griddle or barbecue and cook the lamb for 5 mins, turning once. Meanwhile, mix the beans with the lemon juice, remaining olive oil and the mint leaves. Spoon the aubergine purée onto plates and scatter round the minty beans. Top with the lamb and serve with lemon wedges.
Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium
GIGANTES (GREEK LIMA BEANS)
This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.
Provided by stamarex
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h
Yield 8
Number Of Ingredients 6
Steps:
- Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
- Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g
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