[CnD] Fasolakia (green beans in tomato sauce)

Brink-Chaney, Marcie A MBrink-C at dmc.org
Tue Mar 12 09:02:19 EDT 2019


Hi Anna,

With these wonderful sounding recipes you have sent in the last couple of days, do you have a recipe for what is called Red Sauce in the Coney Island restaurants in my area of the country which seem to have folks from Albania and other parts of the middle east who do the cooking?  Quite often the red sauce  is served over rice and/or green beans.  I've always wanted a recipe for this because it's so good. It's not like spaghetti sauce at all. 

Thanks,
Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrink-c at dmc.org
-----Original Message-----
From: Anna Dimovitz via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Tuesday, March 12, 2019 6:00 AM
To: cookinginthedark at acbradio.org
Cc: Anna Dimovitz
Subject: [CnD] Fasolakia (green beans in tomato sauce)

Ingredients:

2 pounds fresh green beans
5 cups water
1 1/2 cups crushed tomatoes (canned are fine)
1/2 cup extra virgin olive oil

1/4 cup garlic chopped fine
1/2 cup onion chopped fine
2 tablespoons tomato paste in 1/4 cup warm water
1 teaspoon salt/pepper
3 tablespoons fresh dill
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
Pinch of sugar (optional but recommended)


1.  Wash and trim off ends of green beans.
2.  Heat olive oil and gently cook garlic and onion in heavy bottomed saucepan.. 
3.  Add water, tomatoes, tomato paste in warm water and spices. Stir to combine and bring up to a simmer. 
4.  Add green beans; stir and bring to low simmer. 
5.  Cover and cook for 50-60 minutes. 
6.  Allow the beans to sit 410-15 minutes after removing pan from heat. 
7.  Serve hot with a piece of crusty bread and enjoy! 

Cooking tips: remember to chop your garlic and onions as fine as possible.  Be sure to cook your beans the full hour on stove top; slower and longer cook time will make beans more tender. You can always toss a potato or two in the pot along with an extra cup of water. 
You can also eat leftovers chilled.


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