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Post by bixaorellana on Aug 22, 2010 22:08:22 GMT
Yes, that's what one would think, as did I. However, they really do taste roasted and keep a nice texture. These beans were completely dry, without even water from washing clinging to them. Don't use too much oil -- just enough to slightly coat the beans. According to this, their moisture content is pretty high. I cooked them well covered on high heat. Give this a try!
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LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Aug 29, 2010 17:13:57 GMT
Thanks, bixaorellana, I think I will try this. Sounds good and different.
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Post by lagatta on Jul 19, 2015 15:37:15 GMT
www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/This is from the Olive Tomato site about Greek cooking and the traditional Mediterranean diet. Note that while this is very healthy, "low-fat" fanatics might freak out over the amount of olive oil in these recipes. I'm a bit wary of the cooking time. I think I'll add less water and check on them long before the 40 minutes she prescribes. Yes, I know it is a stew and the beans shouldn't be al dente, but the last time I made this sort of dish (a similar southern Italian recipe) they were a bit mushy. The green beans I have are quite "mature" for this time of year, with the inner seeds (beans) palpable to the touch, which is why I'm making this sort of dish rather than just steaming or boiling them.
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Post by bjd on Jul 19, 2015 16:09:13 GMT
I find Greek cooking too oily so would probably not make this. But I do make a salad with green beans and fresh tomatoes that I learned from an Italian friend.
You're right, 40 minutes sounds like an awful lot for green beans, even older ones.
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Post by lagatta on Jul 19, 2015 17:01:00 GMT
Of course I've reduced the oil. But I copied the site as the author wrote it. Moreover, mine is no longer vegetarian. Well, almost, but I used fish sauce instead of salt. Moreover,there is so much liquid in my overriped blanched and peeled tomatoes that I doubt I'll have to use any water, and I'm out of white wine (red wine wouldn't go). Perhaps some lemon, at the end.
I have very fresh oregano, from my balcony (the back balcony, overlooking the tiny garden, not the front balcony with more exhaust)
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Post by Deleted on Jul 19, 2015 17:19:49 GMT
The picture looks good and I have no fear of olive oil... but somehow I think I would prefer to do this with fava beans.
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Post by lagatta on Jul 19, 2015 22:20:22 GMT
Yes, it could certainly be done with broad/fava beans. There is a whole array of these recipes; basically ways of making a meal of what they had on hand.
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