Best Fasolia Piaz Bean Salad Recipes

FASOLIA PIAZ (BEAN SALAD)

Steps:

• Cook the navy beans until tender.
• Drain.
• Combine the beans with the remaining vegetables and parsley.
• Season with salt.
• Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
• Taste.
• If not sharp enough, add more vinegar.
• Dress the bean salad and stir gently to combine.
• Add eggs and stir even more gently not to break them up.
• Serve on 4 lettuce-lined plates.

FASSOLIA PIAZ (GREEK WHITE BEANS SALAD)

Steps:

• Soak beans overnight.
• Next day strain, add fresh water and boil. When they start boiling foam is formed on top which remove with a slotted ladle. When this is done, strain them again and put fresh water to cover the beans. When they start boiling, add salt, reduce heat and simmer for about 1 - 1 ½ hours covering with lid, until they are soft.
• When they are cooked, strain them and let them cool.
• Add olive oil, lemon juice, taste and adjust salt if necessary and sprinkle some black pepper on top.
• Serve with all the other ingredients i.e., tuna, finely chopped tomato, onion and parsley, oregano.

GREEK BEAN SALAD (FASOLIA PIAZ)

Steps:

• In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
• To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
• Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

FASOULIA (BREAKFAST KIDNEY BEAN DISH)

Steps:

• Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.