Yes, this nutritious meal inspired by a Greek style of cooking called ‘yiahni’ – slow-cooked seasonal vegetables in oil and tomatoes means you forget about crunchy vegetables because this recipe results in them being tender, sweet and delicious!
Ingredients
Serves Four
4–5 tbsp extra virgin olive oil, plus extra for serving
3 onions, sliced
3 carrots, peeled and sliced into 1cm/½in rounds
4 garlic cloves, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped)
500ml/18fl oz vegetable stock
600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirds
salt and freshly ground black pepper
15g/½oz mixed fresh soft herbs (for example dill and flatleaf parsley), finely chopped, to serve
fresh bread, to serve (perhaps choose a lower carb bread - see here)
capers, to serve (optional)
Method
1. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook.
2. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft.
4. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper.
5. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side
From idea seen here
Tips
i) The wonderful thing about this dish is that it is equally good using fresh or frozen green beans, and fresh or canned tomatoes. As long as you are starting with quality ingredients, you will have a delicious dish.
ii) In some recipes a little sliced potato or swede (rutabaga) is sometimes added.
4–5 tbsp extra virgin olive oil, plus extra for serving
3 onions, sliced
3 carrots, peeled and sliced into 1cm/½in rounds
4 garlic cloves, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped)
500ml/18fl oz vegetable stock
600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirds
salt and freshly ground black pepper
15g/½oz mixed fresh soft herbs (for example dill and flatleaf parsley), finely chopped, to serve
fresh bread, to serve (perhaps choose a lower carb bread - see here)
capers, to serve (optional)
Method
1. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook.
2. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft.
4. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper.
5. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side
From idea seen here
Tips
i) The wonderful thing about this dish is that it is equally good using fresh or frozen green beans, and fresh or canned tomatoes. As long as you are starting with quality ingredients, you will have a delicious dish.
ii) In some recipes a little sliced potato or swede (rutabaga) is sometimes added.
Enjoy / Bon Appetit / Kali orexi! / Good appetite!
All the best Jan
36 comments:
I have never heard of this way of cooking, but it sure sounds good - and healthy!
This sounds absolutely delicious. A nice veggie dish to use some of those fresh veggies. :) Hope your having a super week Jan.
...a great to get your veggies!
Looks delicious! Sorry I meant snapper fish in my jul 30th post thanks for noticing the error!
This look beautiful and delicious, Jan!
Greek cooking from what I have read is delicious and healthy. Thank you for sharing it Jan. All the best, Denise
Oh, I love your blog background, Jan!!!
That looks so delicious.
Bom dia minha querida amiga Jan. Essa receita parece ser muito gostosa. Confesso, que nunca ouvi falar dela. Obrigado pela visita e comentário. Uma excelente manhã de sexta-feira e um grande abraço do seu amigo carioca.
This sounds yummy, and very nutritious too. Blessings!
Vegetable fans would love it!
I love dishes you eat with a spoon, just as long as they're not spicy :)) Wishing you a wonderful weekend!
Another easy and delicious sounding recipe.
Such a great strew! That's a Greek dish I didn't know.
Looks good Jan.
Sounds very good!
very delicious, Jan!
Hugs Elke
That is a delicious mixture of vegetables and flavours. Mouthwatering
It looks delicious. I've never heard of this way of cooking before, I don't know very much about Greek food at all really. I think anyone who grows their own veggies usually ends up with a glut of beans, this would be a great way to use them up.
The stew looks delicious! Thanks for sharing the recipe Jan.
Take care, Happy Friday! Have a great weekend.
Oh this looks so good. This recipe is something we would eat anytime of year. Thank you for the recipe.
This sounds like a really good method to use green beans in a delicious stew. Thank you,Jan
Oh my. This sounds really good. Thanks for sharing;)
Oh it looks and sounds so delicious ~ thanks for sharing ~ Hugs ^_^
Lovely post. Thanks for sharing.
This dish is similar to the Italian Ciambotta, a vegetable stew eaten during the Summer.
This sounds so delicious, Jan. Thank you for sharing the recipe. xx
That's new to me but it sounds good.
Hi,
It does sound good. Thank you for sharing!
Carla
This looks delicious! (Now I'm hungry, and it's too early for dinner. ;-)
Looks good and very colorful as well.
Tender, soft and delicious sounds perfect.
This would be a great soup for summer.
We are growing green beans in our garden this year and getting a lot of them right now, good to have other ways to use them :)
Me ha encantado esta receta. Besos.
I think this is similar to "horta" which is the greens we see on Skiathos menus. It can be ordered separately as a starter but more often than not it appears as a small side dish with meat or fish.
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