Best Moms Greek String Beans Recipes

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or dutch oven.
• Sauté the onion in the oil over medium-high heat until softened and starting to brown (about 5 minutes).
• Add the garlic and sauté until fragrant (about 30 seconds).
• Add the tomatoes and stir together. Continue to cook until they start to soften and break down (about 2 minutes).
• Add the green beans, water (1 cup), kosher salt (1/2 tablespoon), and black pepper (1/4 teaspoon). Stir just a bit to distribute the ingredients. Turn the heat to low, cover, and simmer for 30-45 minutes, or until green beans are tender to your liking. Stir occasionally to make sure the beans get equal times on the bottom and top of the pot.
• Remove from heat and stir in lemon juice, fresh dill, and remaining 3 tablespoons extra-virgin olive oil. Season to taste and serve hot.

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!

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.

GREEK GREEN BEANS-FASOLAKIA LATHERA

Steps:

• In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
• Add potatoes and heat for 2-3 minutes.
• Add beans and mix until covered with the olive oil.
• Add the tomatoes, parsley, sugar and salt and pepper and mix.
• Add hot water just enough to half cover the beans.
• Simmer with the lid on for about 40 minutes (do not boil).
• The beans are ready once there is no water left and the beans are soft.
• Enjoy with bread and feta cheese

GREEK GREEN BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

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 GREAT GREEN BEANS

Steps:

• Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
• Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
• Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

SUMMER SEASONED STRING BEANS

Steps:

• Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover.
• Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.

MOM'S BAKED BEANS

Steps:

• In 5-quart Dutch oven, heat 8 cups water and beans to boiling over medium-high heat. Boil uncovered 2 minutes. Remove from heat; let stand 1 hour; drain.
• Heat oven to 350°F. In same 5-quart Dutch oven, cook and stir salt pork over medium-high heat 5 to 6 minutes, until lightly browned. Stir in remaining ingredients. Bring to boiling over medium-high heat. Cover; place in oven and bake 1 hour.
• Stir beans; remove cover. Bake 1 hour to 1 hour 15 minutes, stirring occasionally, until beans are tender and of desired consistency. If desired, transfer beans to a casserole for serving.

GREEK GREEN BEANS

Steps:

• Cook your green beans fresh or frozen. If using canned skip this.
• Heat the olive oil in a sauce pan, add the onions.
• Cook until soft about 5 minutes on low.
• Add everything but feta. If using canned green beans add now.
• Simmer on low until hot.
• Add feta.
• I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.

GREEK GREEN BEANS

Steps:

• In a microwave-safe dish, combine the beans, oil, garlic and salt. Cover and microwave on high for 5-7 minutes or until tender, stirring twice. Stir in cheese. Serve immediately.