If you are smelling yemista, summer is on its way. Yemista (stuffed vegetables) is one of…
Would you like some color and flavor on your dish? If yes, then fasolakia giaxni is the answer.
Fasolakia giaxni (giaxni means steamy) is a traditional Greek green beans recipe. A recipe that combines perfectly green beans, onions and fresh tomatoes creating an incredible vegetarian dish.
There are a lot of variations of this recipe regarding the vegetables included, you can cook green beans with carrots, potatoes or zucchinis as well. I mostly prefer adding just carrots and onions.
In order to cook fasolakia giaxni you should first saute the onions until they get soft, while as it concerns the green beans you should simmer them in a tomato sauce.
Fasolakia giaxni recipe belongs to a greek category called “ladera”. Ladera comes from the word oil and refers to recipes where seasonal fresh vegetables are cooked in olive oil and tomato. If you cannot find fresh vegetables, frozen can work too.
Fasolakia giaxni is a very easy recipe but there are some secrets to making it delicious:
- use good quality olive oil
- do not over cook green beans, keep them alive
- do not overload them with water and tomato, follow the recipe
- extra bonus: buy some good feta cheese and bread!
First you have to wash the green beans and then clean them by cutting the two edges. If they have fibers on the side that you feel them, remove them too. Drain them in a colander and set aside. Then chop the rest of the vegetables into small pieces. Now, that everything is ready you can start your fasolakia gianxi.
You will need the following ingredients:
- 1 kg fresh green beans (after cutting their edges they will weigh around 850 gr)
- 2 small carrots
- 1 1/2 onion, finely chopped
- 250 gr grated tomatoes
- 1/2 cup parsley, chopped
- 400 ml warm water
- 1 tsp sugar
- 70 ml olive oil
- salt and pepper
First, heat the olive oil in a large skillet over medium heat. Add the chopped onions and carrots and sauté until translucent and tender. This will take around 5 to 7 minutes. During the procedure of sautération add the teaspoon of sugar too.
Increase the heat and add the green beans and blend well in order to sauté the green beans too. Per minute stir so gradually all the green beans to have taken a good dose of sautération in the olive oil for about 8 minutes. Then, add the sauce of the grated tomatoes and the 400 ml of warm water and stir. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice. After 2-3 minutes of boiling, lower the heat in the middle in order to simmer with an open lid.
After 20 minutes of simmering add pepper and parsley and stir well. Depending on your fire the amount of water will slowly decrease and theoretically in another 15 minutes, your green beans will be ready, crispy and tasty.
During cooking don’t forget to check out if the pan appears to be getting dry and add a little bit hot water if needed.
Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with feta cheese and bread. Enjoy!
I hope to like my post and mostly I hope convincing you cooking fasolakia giaxni. Please share your thoughts and comments!
P.S.: As you can see from the photos I didn’t cut both edges of the green beans. The green beans that I used was very fresh so I didn’t have to.