Wednesday, October 31, 2012

Greek Green Beans ( Fasolakia Yachni )











Yesterday's lunch was one of the many traditional Greek vegan meals. Greek Orthodox Christians often eat a vegan diet during "fasting" times- such as Lent, Advent, and Wednesdays and Fridays, so the Greek culture offers many delicious vegan meals.
 
Many Greek vegetarian meals are made with a traditional tomato sauce, (formally called Orientale Sauce) and the dishes have the word "Yachni" as part of their name. Preparing them the traditional way involves making the sauce from scratch, then adding it to the other ingredients, and simmering or cooking.
 
In the interest of simplifying these dishes, I make a BIG batch of sauce (which I like to improperly call "Yachni") and then I'm ready to easily prepare a wide variety of Greek Dishes.
 
First, here's the little batch, so you can try it. Also, if you're cooking for one or for a small family, this may be as much as you want to make at once:
 
Basic Yachni Sauce
 

Saute:
1 1/2 Tablespoons  to 4 Tablespoons olive oil (Traditionally, Greek cooking uses a lot of Olive Oil. For a more authentic dish, you can add even MORE Olive oil than this. For a less authentic, but still tasty and healthy dish, Oil may be reduced or omitted.)
 
1 ½ cup chopped onions (1/2 of a 12oz bag of frozen chopped onions works well!)
 
1 tsp garlic
 
 




 
Then add and simmer for about 15 minutes:
3 (15 oz cans chopped tomato
1 or 2 bay leaves
2 Tablespoons Parsley
Salt & Pepper
2 T tomato paste
 
After simmering, the sauce is ready to use.














Fasolakia Yachni,
One batch "Yachni" sauce (you should have 5 to 6 cups)
2 bags frozen Green Beans  (for a total of 2# Green Beans) Rinsed in sieve under warm water to thaw
 
Cook in Slow Cooker or Crock pot on high for 3-4 hours, or on low for 6-8 hours.
 
Alternately, on stove top: Simmer in a pot for 2 hours, until Green Beans are VERY tender

*These are not traditionally Crisp-Tender sort of dishes, but if you prefer your veggies Crisp-Tender, it's your choice.
 
 
To Serve: This dish is great served with Greek Olives (such as Kalamata or Oil Cured), Crusty Bread, Raw Onions,  and Salad. Having a nice dip on the table, such as a hummus will also add variety, and protein to the meal.
 
Tip for dining with Omnivores:
This is a great Vegan Main dish, but it is also a great side dish to serve with any meat-and-potatoes meal!
 
Coming Soon:
Vat O' Yachni!
Other delicious Yachni -type dishes, based on this sauce . . . .

 
 

 

5 comments:

  1. Mmmm...I'm so glad you shared this recipe. Can you put it on pasta? I guess I'll have to make some myself and see if it's like pasta sauce.

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  2. I never thought of that! It's a substantial dish (not soupy or exceedingly saucy). But, well, almost everything can be good on pasta!

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  3. Hi, I'm visiting from Menu Plan Monday. We made this last night for dinner and had it over egg noodles with sauteed kale. It was delicious! I can't wait to try the white bean yachni that is also on your website. I hope you have a great week! Jenn

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  4. SO glad you enjoyed it, Jenn. It really makes me happy to know that people are using & enjoying my recipes! : )

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  5. I like green beans, and your recipe is excellent for summer.

    ReplyDelete

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