Fasolakia is the ultimate side, it goes so well with some grilled meat. Fasolakia translates to the ones with the oil which means it’s super important to use a full flavoured extra virgin olive oil and that is why I used @cobramestates Classic Extra Virgin Olive Oil to make this perfect winter warmer dish.
Fasolakia
Prep time: 10 minutes
Cook time: 60 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 60 minutes
- Total time: 1 hour 10 minutes
- Serves: 4 People
Ingredients
- 1 Brown onion
- 2 400g Crushed tomatoes
- 1L Stock, (chicken or vegetable)
- 800g Green beans
- 50ml Cobram Estate Extra Virgin Olive Oil
- 4 Potatoes
- 1 Lemon
- 1 Tbsp Heaped dried oregano
Method
- 1)
Finely chop one brown onion, peel and quarter four potatoes, and knock the ends off of 800g of beans.
- 2)
Place a deep pot on medium heat and cover the whole bottom with approximately 50 ml of Cobram Estate Classic Extra Virgin Olive Oil.
- 3)
Add onion to pot and sweat down for 5 minutes.
- 4)
Then add the beans, potatoes, two tins crushed tomatoes, one litre on stock, dried oregano, zest of one lemon, crack of black pepper and a pinch of flaky salt.
- 5)
Stir to submerge the contents of the pot into the stock. Leave to simmer for 1 hour.
- 6)
When beans have softened and liquid has reduced. Squeeze in juice of one lemon and plate up into a serving bowl. Serve as a stand alone dish or as a side.
