Fresh fasolakia recipe

The oily beans is an eminently summer homemade food in most causes nostalgic memories from their mommy. And there because in my view the only problem of this otherwise wonderful Greek dish.

This is a very easy traditional recipe from the very convenience often neglect the basics of secrets and comes subordinate to the ideal. It takes 15 minutes to clean the beans and the preparation of materials and other 45 'in cooking.  

You must be from but up until the blanching the beans and often controlled the process of cooking and use a minimum of water and wants attention.How alntente wants everyone beans is subjective, but if you are not accustomed, I suggest you train your taste in this most modern and healthy logic and will appreciate over time.

Ingredients (for 4 people)

1kg broad beans gross = 850gr. cleaned 
1 large potato cut into frames 
1 carrot into half rings 
1 ½ onion chopped 
250 g. grated tomato 
½ cup chopped parsley 
400 milliliters of hot water
1 tsp sugar 
70 milliliters. Virgin olive oil for cooking and 50ml. extra virgin for serving 
Salt Pepper 
2 cloves garlic (optional and only if you insist, the address does not recommend it!)


Implementation

Wash the beans and then clean them by cutting the two edges. Where have nerves (capillary fibers in the lateral side) that the feeling to resist cutting, remove them and them. If your beans are very far away, cut them in half.  

From 1 kg gross beans calculate a 15% wastage, ie the net 850 g.In wide pan on medium heat and put the oil for sautéing heat up. Just burn pour onion, potato and carrot to sotaristei for 5 minutes, stirring. Add in a spoonful of sugar in the process. 

Add the green beans and stir in order to go down some oil and n 'start sautéed. Per minute mix that gradually all the green beans have gotten a good dose sautéing in oil for about 8 minutes. 
Add the sauce of crushed tomatoes and 400 milliliters. hot water and stir. 

Add salt, pepper and parsley and mix well. Depending on the fire and your pan slowly the amount of water would theoretically diminishes in 15 minutes more, will remain a minimum while the beans are ready and crunchy.  

Because each dish, cuisine, green beans and taste is slightly different, in the last quarter control the amount of fluids and try every now and beans. If you want your beans less alntente, add a little more water, but with care and per 100 milliliters., That no left over at the end and come out the food as ugly nerompouli.

Leave the food for at least 15 minutes before serving, to come to room temperature and to tie the flavors. Add in fresh willingness extra virgin olive oil and fresh pepper and serve with good bread and cheese. Ideally accompanied by a Grimbergen Blonde that the fruity character, fits perfectly with the crunchy and your fragrant beans.