GreekFoodTv's video: Green Beans Braised with Tomatoes and Onions Fasolakia Yiahni GreekFoodTv

Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button. Fasolakia Yahni / Fresh Green Bean Ragout 4-6 servings 1 ½ - 2 pounds/700 g. -- 900 g. flat fresh green beans 4-5 plump ripe tomatoes, peeled and cored, grated ¼ cup/60 ml extra-virgin Greek olive oil 2 medium to large white onions, peeled and coarsely chopped 1 garlic clove, finely chopped 2-3 medium-size potatoes, peeled and quartered 1-2 small hot red peppers (optional) Salt and freshly ground pepper, to taste 2-3 Tbsp. finely chopped parsley ¼ cup/60 ml water, or more if necessary (if you use a regular pot) Feta cheese (optional) 1. Wash and clean beans. Snap or cut off tips and remove stringy fiber along seams with a sharp small knife. Wash thoroughly. 2. Grate the tomatoes on the coarse side of a hand grater. 3. In a large pot or pressure cooker, heat olive oil and sauté onion until translucent and soft over medium-low heat, about 7 minutes. Add garlic. Add green beans and stir to coat, then add potatoes and stir again with a wooden spoon until all vegetables are coated with olive oil. 4. Add the tomatoes in the pot. Toss them around a little bit. Add hot pepper, if desired. Season with salt and pepper. Add parsley. Cover the pot or put the pressure cooker on and tighten the lid. If you are using a regular pot, reduce heat to low and simmer for about 1 ½ hours, until beans are very tender and potatoes cooked. In the regular pot you might need to add a little water, if necessary. If you are using the pressure cooker, it takes about 20 minutes. 5. Serve warm or cold, drizzled with a generous amount of raw olive oil and topped with feta, if desired. This is the Greek Food Channel http://www.dianekochilas.com/ Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece. Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).