A healthy traditional Greek “oily” dish (as we call it here in Greece, due to the fact that we use extra olive oil for taste and texture)
Ingredients
- 450grams of legumes (either flat or round, fresh or frozen)
- 1 teaspoon sweet paprika
- 1 carrot
- 1 large onion
- 4 tablespoons of homemade tomato sauce (or canned, finely chopped)
- 1 tablespoon salt
- 1 teaspoon oregano
- Extra virgin Olive oil (keep the bottle next to you!!)
- Feta cheese to serve (optional – but delicious combination, trust me!)
Directions
- If you haven’t bought frozen legumes and have a fresh batch, make sure you clean them well and cut off the “strings” on each side with peeler.
- Dice up your onion, add olive oil to your pot (highest heat again) enough to cover the bottom, and fry until soft and see through. Slice up your carrot and add that too!
- Add your teaspoon of paprika and give it a swirl. Then, add your legumes in and mix until the olive oil has touched each one. Add half a litre of water, lower the heat to 2 (considering my stove has 9 as its highest) close the lid and literally “forget” them! One hour? Two? Until they have melted! Apply a slow cooking method and trust me you wont regret it!
- Once your legumes are cooked and soft, add your tomato sauce, salt and oregano. Add another 2 tablespoons of olive oil and turn up the heat to bring to the boil and leave for 5 minutes max.
- Once you have completed the last step, your fasolakia are ready to be served! Ideally legumes cooked this way are served with a nice big slice of Feta cheese, try it!!
