Greek Baked Beans Fasolia Recipes

Steps:

• Preheat oven to 350°F .
• In a 9 x 13 inch pan, mix all the ingredients.
• Bake for an hour.

Steps:

• Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
• Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

Steps:

• Preheat oven to 350°F.
• In a large, oven-safe skillet with a lid, heat olive oil over medium heat until shimmering. Add onions and saute until soft and translucent. (If using frozen onions, saute until pan is dry.) Add garlic and saute until fragrant, 30-60 seconds. Move onions and garlic to edges of pan and add tomato paste to center. Stir tomato paste constantly until very dark and pan is coated. Stir onions into tomato paste and add red wine, scraping up fond from pan as wine evaporates.
• Add tomatoes (with any juice in cans), tomato sauce, spices and beans. Stir everything together well. When simmering, cover and transfer to preheated oven. Bake 40 minutes. Serve with crusty bread.

Steps:

• Pick the beans clean from stones and grit and soak them in cold water overnight.
• Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
• This type of bean cooks quickly, so be aware until you get used to them.
• They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
• If they get overcooked, they get mushy and soggy and they do not taste at their best.
• This first step then is also the most important in this recipe.
• Drain the beans through a colander and keep aside.
• In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
• Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
• Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
• Mix the parsley into the tomato sauce, add the beans and mix well.
• Spread the beans in an oven dish.
• Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
• Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.