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GREEN BEANS AND CARROTS

Green Beens, Fasulia (Sepharadi) or Fasolakia (Greek) this casserole is a classic, to be served time and time again. The secret is that it is cooked with a whole onion, to be divided when dishing out.

GREEN BEANS AND CARROTS

½ kg (1 lb) green beans

1 whole onion

1 green pepper

2 tomatoes chopped (or ½ can chopped tomatoes)

3 carrots

3 tbs oil

        salt and white pepper

 

 

  • Cut both ends of green beans. and discard the ends

  • Cut middle of beans in two.

  • Place all ingredients (the onion is placed whole) in a pot of water and turn heat at max and cook till beans are soft (about 1 hour) Check that the liquid has not evaporated.

  • There should be just enough liquid left to moisten the beans.

TIPS

* Some people swear that salt should be added only after the beans are soft as this delays the cooking.  I haven’t noticed it, but you might want to try.

 

* You can add 500 g (1 lb) veal shin, or chicken pieces if you want to make it the traditional way, and use it as a one pot dish.

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