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Fasolia Yiahni - Haricot Beans in Tomato |
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- 300g haricot beans, soaked overnight
- 125ml olive oil
- 1 onion, chopped
- 3 cloves of garlic (optional)
- 1 large carrot, chopped.
- 2 stalks celery including the leaves, chopped
- 2 ripe tomatoes, finely chopped
- 2 tablespoons tomato puree
- 1ltr water
- 4 tablespoons chopped flat leaf parsley
- Salt and pepper to taste
In
a large saucepan sauté the onion, garlic, carrot, and celery in oil
until soft and translucent. Add the tomato puree and the water.
Bring to a boil. Drain the beans and add them to the pan.
Add salt and pepper to taste. Simmer for about 1 hour, or until beans
are tender. Add the parsley 15 minutes before removing from the heat.
Fasolia
yiahni is a very popular bean dish in Cyprus. It is usually eaten with
crusty bread, accompanied with olives and a {overlib
linktext="tuna salad" text="Tuna salad -
1 tin of tuna fish,
1 small onion finely chopped,
2 tablespoons coriander leaves finely chopped,
2 tablespoons Lemon juice or as much as you like,
3 tablespoons olive oil,
½ teaspoon salt,
lemon juice to taste
In a small bowl put all ingredients and mix well."}
It's a good hearty meal and certainly fills you up.
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Last Updated ( Sunday, 26 June 2005 )
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Recipes