Greek Beans And Grains Soup Polysporia Recipes

FASOLAKIA (GREEK GREEN BEANS)

Fasolakia (Greek Green Beans) image

Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
1 small onion, grated
1 ½ pounds fresh green beans, trimmed
4 tomatoes, pureed
2 yellow potatoes, peeled and cut into wedges
½ teaspoon salt, or to taste
ground black pepper to taste
1 pinch white sugar
water to cover

Steps:

Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 38.6 g, Fat 14.1 g, Fiber 10.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 316.7 mg, Sugar 8.1 g

GREEK BEANS AND GRAINS SOUP (POLYSPORIA)

Greek Beans and Grains Soup (Polysporia) image

This recipe is directly from LaurieConstantino.com, She developed this recipe for Bob's Red Mill. She says, "Greek Beans and Grains Soup is tart, chewy, creamy, herby, and all-around delicious. Paired with Rustic Greek Cornbread and a light green salad, it's great for lunch or dinner. If you're like me, you'll also eat it for breakfast. To make the soup vegan be sure to use vegetable stock or water (it's richer if made with stock)." She further notes, "You can turn this recipe into a salad. To do so, use 6 cups stock, don't cover pot while it simmers, and cook liquid down until it's almost gone, stirring regularly to prevent burning. When beans are done, stir in onions, dill, lemon juice, and lemon peel. Serve hot or at room temperature."

Provided by zeldaz51

Categories Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups diced yellow onions (1/4 inch dice)
2 tablespoons olive oil
salt
fresh ground black pepper
2 tablespoons minced garlic
2 cups bob's red mill beans and grains soup mix, rinsed under cold water
8 cups chicken stock or 8 cups water
1 teaspoon kosher salt
2 cups thinly sliced green onions, green and white parts both
2 tablespoons minced fresh dill or 2 teaspoons dried dill
1/3 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
extra dill (to garnish)

Steps:

In large pot, sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil.
Add garlic and cook for 1 minute. Stir in Beans and Grains mixture, stock, and 1 teaspoons salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender.
When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes.
Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.

Nutrition Facts : Calories 134.8, Fat 7, SaturatedFat 1, Sodium 450.1, Carbohydrate 17.8, Fiber 3.6, Sugar 6.8, Protein 2.6

GREEK BEAN SOUP

Greek Bean Soup image

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Provided by sb2boston

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

Steps:

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g

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