bz.mpmn-digital.com
New recipes

Green Beans in Tomato Sauce

Green Beans in Tomato Sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Try this Green Beans in Tomato Sauce recipe from the 'Fast Food, Good Food' cookbook

I prefer flat Romano beans for this typical Mediterranean dish, which I make frequently in midsummer, when I’m inundated with beans from my garden in British Columbia. The difference between crunchy-tender perfection and all-the-way-through softness is only a minute or two. Please try a bean a short time before you think they might be done.

Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MD

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 1 onion, sliced
  • 1 Teaspoon crushed red pepper flakes (optional)
  • 15 Ounces canned peeled and crushed Italian tomatoes, with juice
  • 2 garlic cloves, pressed and allowed to sit for ten minutes
  • 1 Teaspoon evaporated cane sugar
  • 1 Teaspoon dried oregano
  • 1 Tablespoon dried basil
  • Pinch of ground allspice
  • 1/2 Teaspoon sea salt, or more to taste
  • 1 Pound Romano beans or other green beans, trimmed and cut into two-inch pieces

Servings4

Calories Per Serving165

Folate equivalent (total)62µg15%


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.


Fassolakia Yiahni (Green beans in tomato sauce)

Fassolakia yahni (pr. fah-soh-LAH-khia Yheea-HNEE),is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.

Yahni is the method of cooking and is similar to a stew or ragout.

If you are a meat lover, I have you covered. You can find the instructions to make this dish with lamb, below.

In Greece we get two types of green beans. Barbounia, which are flat and tsaoulia, which are the round ones. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). You can use either type but I always buy barbounia as I find them much tastier.

Fassolakia can be cooked in many ways. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.

Fassolakia Yiahni a very simple Greek recipe, coming under the category called &ldquoladera&rdquo, which means &ldquooily&rdquo because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. These dishes are made using very few ingredients but then using olive oil makes anything tastier.

In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste.

However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour.

I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well.

I don&rsquot remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.

As I said in other posts, when I go to the farmers&rsquo market, I usually buy a lot of vegetables and of course you can&rsquot eat everything in one day.

In Greece, we also buy fresh fish at the farmers&rsquo market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. If I have bought spinach or other greens, I cook them first.

Other vegetables like green beans can be cooked later on. So, in the evening when I relax to watch T.V. I peel the green beans, wash them, dry them and leave them in the refrigerator. If I do not plan to cook them within the next 2 &ndash 3 days, I freeze them. I also do this with peas or okra.



Comments:

  1. Liam

    Congratulations, what words do you need ..., brilliant idea

  2. Rover

    They are wrong. I am able to prove it. Write to me in PM, it talks to you.

  3. Milton

    I can not participate now in discussion - it is very occupied. But I will be released - I will necessarily write that I think on this question.

  4. Tuomas

    Tell me, please - where can I find more information on this topic?



Write a message