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Fassoulia (Sephardic Green Beans)

06 August

Serves 8

This stewed green bean dish is slow cooked to allow all the flavors to gently marry. If you prefer your green beans crisp-tender, reduce the simmering time by half. Serve as a main dish by adding toasted, chopped almonds and a bulghur pilaf.

1/8 cup olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 1/2 cups fresh chopped tomatoes
2 pounds green beans, trimmed and halved
1/4 teaspoon allspice, ground
1/4-1/2 teaspoon pepper
sea salt to taste
2 cups water
1/2 teaspoon brown sugar, optional
1/4 cup chopped almonds for garnish, optional

1. Saute the onions and garlic in a skillet with the olive oil until onions are golden.

2. Mix in tomatoes and green beans, add the spices and continue to saute for 5 minutes more.

3. Stir in the water and optional sugar, bring to a boil, and reduce to a simmer for 20-30 minutes until the beans are very tender. Remember if you like tender-crisp beans reduce the cooking time. If you want a thicker sauce, reduce the amount of water. Check for desired consistency while beans are cooking.

4. Garnish with chopped almonds.

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