thefoodlessprocessed

This is a typical Greek approach to vegetable cookery. The beans are cooked slowly in olive oil to coat them in the reduced juices, oil and and other ingredients. The dish goes well with grilled meat or fish. Because the reduction is made with olive oil, it also may be served cold and travels well.

Follow these links to read more about the less-processed options for the ingredients are: Organic Green Beans, Homemade Apple Juice Concentrate, Extra-Virgin Olive Oil, Sugarless Bacon, Organic Yellow Onion, Organic Garlic, and Organic Lemon.

Equipment

• a Medium-Sized Pot with a heavy bottom and a Lid
• a Flame Tamer is optional: During a long, slow simmer it helps prevent scorching and distributes the heat evenly over the bottom of the pot.
• a Chopping Board and Knife

Ingredients

• 1 pound (454 g) of Organic Fresh Green Beans, tipped and tailed and cut in short lengths
• 1.4 oz (40 g or about 1/3 cup) of Organic Yellow Onion, finely chopped
• 1 Organic Garlic Clove, thinly sliced
• 1/2 cup (120 ml) of Homemade Apple Juice Concentrate. The recipe is here on thefoodlessprocessed: Apple Juice Concentrate.
• 4 slices of Sugarless Bacon, fried and chopped
• 1 cup (240 ml) of Homemade Vegetable Stock. Follow this link to thefoodlessprocessed recipe: Vegetable Stock.
• 1 and 1/2 cups (355 ml) of Dry White Wine
• 1/8 cup (30 ml) of Extra-Virgin Olive Oil
• 3 Tablespoons of Fresh Lemon Juice from Organic Lemons
• 1 teaspoon of Coarse Black Pepper

Making the Fasolakia

• Heat the olive oil in the pot and add the onion, garlic and bacon. Cook, stirring frequently, until the edges of the onion begin to brown.
• Add the beans, stock, wine, apple juice concentrate, and lemon juice.
• Place the flame tamer under the pot and simmer the beans over low heat, covered, until they are tender and the liquid no longer quite covers the beans. An estimated time for this step is about 1 hour–perhaps less if the beans are very fresh.
• Partially cover the pot, raise the heat, and bring the liquid in the pot to a rapid simmer.
• Reduce the liquid to a small thickened pool.
• Sprinkle the dish with the coarse black pepper. Serve warm or at room temperature.

Complimentary Combinations

Grilled Beef, Lamb, Pork Chicken or Fish

Slow-simmered Fasolakia with Bacon and Lemon