Nikoletta Nicolaou – October Week 1 – Fasolaki Yiaxni – Green Bean Stew with Koulouri Daktylia + Traditional Cypriot Village Bread
FASOLAKI YIAXNI – GREEN BEAN STEW (Nikoletta’s Original Recipe)
1/4 cup extra virgin olive oil
2 tins (400g) whole/peeled tomatoes
2 red onions, diced
2-3 celery sticks, diced
4 carrots, peeled and sliced
500g potatoes, peeled, washed and quartered
2 garlic cloves
2 heaped teaspoons tomato paste
800g green beans, ends snapped off and strings removed
1.5 tins of water
seasoning to taste
Step 1 In a large pot, add the extra virgin olive oil, onions, celery, carrots, potatoes and saute for 10-12 minutes on a medium-high heat, stirring often.
Step 2 Once your vegetables have softened, add the garlic and cook for another 2-3 minutes before adding the tomato paste. Mix well and cook for about 3 minutes until the tomato paste has darkened in colour. Add the tinned tomatoes, stir and cook for 5-7 minutes.
Step 3 Pop the beans in, stir well and pour in the water.
Step 4 Place the lid on, simmer on a low heat for 20 minutes, add a little more water if required then remove the lid and simmer for another 30-40 minutes until the vegetables have been cooked through and the juices have thickened.
Step 5 Serve with bread, a squeeze of lemon, or yoghurt or feta.
Introducing… Nikoletta Nicolaou from Nikoletta’s Kitchen
Who is Nikoletta?
Nikoletta is a passionate home cook, who shops weekly at Paddy’s Markets turning her fresh purchases into delicious dishes inspired by her Cypriot heritage!
