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Ah yes, back to Greece again. And this time I have a versatile and tasty side-dish ready to complement a wide variety of meals. A classic Greek Kleftiko or a hearty Albanian Tavë Kosi are ideal partners for Fasolakia (recipes for those to come); though I imagine it could be well suited to beef and pork too.
If you're looking for a burst of irresistible vegetable based goodness into your winter diet then this is a lovely alternate to your usual Sunday veg. Be warned, this is a seriously moreish dish! Usually fresh green beans are a staple of glorious summer months; they are the sort of thing that was grown in the family garden and popping peas must be everybody’s favourite summer pastime (well, OK… a rather nostalgic one at the very least). However in winter, beans aren’t quite the same (even with foreign beans being shipped in) so a gently cooked bean stew is a welcome winter alternative - even if I do enjoy this one all year round. It's very quick to prep and then needs nothing but an occasional stir as it simmers away for an hour-90 minutes. Enjoy! 2 Portions Prep Time: 5-10 minutes Cooking time: 60-90 mins
Ingredients:
150grams of mangetout beans
1 small shallot, finely chopped
1 clove of garlic, minced
1 medium tomato (fresh not tinned is best for this
Method: 1). Wash and trim the ends from beans. Set aside. 2). Heat olive oil in a pan. Add shallots and fry over low–medium heat for a few minutes. 3). Add the beans and the minced garlic and fry, Stir for another minute or so. 4). Add the tomatoes with a splash of water. Then add a sprinkle of sugar, salt and pepper to taste. 5). Cover pot and simmer on very low heat for 1 hour minimum. 6). Add parsley if available, increase heat to medium and allow to simmer, uncovered, for around 5 to 10 minutes until any watery liquid has evaporated and all you are left with is a thick, tomatoey sauce.