Way to deal with loads of fresh or stored beans. Fasolia!

[jim]

Fasolia Palki

Greek style dish that makes delicious use of those huge harvests of broads, French and runners at this time of year.

1 onion
1 (or more) cloves garlic
Approx 2lb of any beans from your garden*
1lb toms*
Tbsp olive oil
Fresh/dried herbs
Basil (fresh is good, if you can't get it, use a dsrtsp of pesto)

Chop the onion and soften in the oil
Chop the garlic add to onion and oil
Add the herbs (but not basil, yet)
When garlic is softened add the beans and coat in oily mix
Leave for 2 - 3 mins
Chop or liquidize tomatoes, add to the beans
Bring to the simmer, cover and leave until the beans are cooked but a little al dente
Tear the basil and mix through or stir in the pesto. Keep until last because it can go bitter if cooked too long.

* In winter any beans you've frozen will do, or even a can of baked beans and tin of chick peas. Same with the tomatoes, any you've frozen, or even tinned. (Come on, it's self-sufficientISH!)

Love and Peace

Jim

[the.fee.fairy]

oooh...that looks tasty!

I've got some tins of beans. Might have to give it a go at some point! Thanks for the recipe!

[Millymollymandy]

I absolutely adore Greek beans with butter beans or the smaller white beans. I've eaten runner beans in Greece done in tomato sauce as well, so I often do something like that with runner or french beans myself. Just think ratatouille but with beans instead of the usual veg.

[mrsflibble]

omg I came on here to ask what to do with extra beans lol!! thanks!