Best Greek Beans An Amy Sedaris Recipes

GREEK GREEN BEANS (FASOLAKIA)

Steps:

• Preheat the oven to 300 degrees F.
• In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
• Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
• Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
• Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
• Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

GREEK BEANS (AN AMY SEDARIS RECIPE)

Steps:

• Wash beans.
• Saute onions, garlic, and carrots in oil and bouillon.
• Add crushed tomatoes, oregano, basil, and beans. Add 1/2 a cup of water.
• Cook covered on low heat for 45 minutes.
• Take lid off and add tomato paste, then cook for another 15 minutes.
• Add salt and pepper to taste.

AMY'S PO' MAN GREEN BEANS AND SAUSAGE DISH

Steps:

• Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
• Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.

GREEK BAKED BEANS WITH HONEY AND DILL

Steps:

• Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
• Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes. Remove from the heat.
• After 30 minutes, drain the beans and return them to the pot. Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.
• Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.

MY BIG FAT GREEK BAKED BEANS

Steps:

• Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
• Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
• Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
• Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.