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Dishes from beans and other legumes are an important part of the Greek diet. In the past, when meat was a luxury, beans were often a source of protein in the local diet. That's why in the Greek cuisine we have a whole wealth of dishes based on legumes. The best-known examples of Greek dishes are gigantes Plaka , fasolada or fava . Although today the availability of meat is incomparably greater, however, Greeks still often reach for traditional dishes with legumes, which are served as the main meal.
Today we present a recipe for beans in tomatoes, which is another dish of this type. Its preparation is easy and less labor-intensive than eg giant gaps. It is worth trying them because it is tasty and healthy.
1. The preparation of this dish should start with soaking the beans. It's best to do it in the evening and leave the beans in the water all night long. Then, the right dish can be prepared the next morning.
2. After soaking and draining the bean seeds, they should be rinsed. Then after pouring into the pot, pour them with water so that its level reaches 2-3 cm above the beans.
3. Bring to a boil, and then cast water. Refill the pot with cold water, bring it to the boil again and after reducing the heat, boil it for about 45 minutes to an hour.
4. In a separate pot in olive oil, fry chopped onions until they are glazed. Then add garlic, mix and fry for about a minute.
5. Next, add the cooked and previously drained beans from the water to the fried onion. Mix thoroughly so that the whole bean is covered with oil.
6. Then add chopped tomatoes and about ½ glass of hot water. Season the dish with pepper and salt. Bring to a boil, then lower the temperature and simmer until the beans are completely soft. The time of preparation of this dish depends on the size of the bean used. The smaller one will take about 25 minutes, the larger one will require 45-60 minutes of cooking. At this time, the bean absorbs excess water and reaches the proper softness. If necessary, when cooking, add some water so that the beans do not burn.
7. Add the chopped parsley to the finished dish and mix. We serve the dish with crushed feta.
Pilaf with tomatoes is a simple and light dish, which is worth doing especially when there are fresh ripe tomatoes. However, when there is no season or longer, you can reach for tomatoes from the can. If you feel that the taste of this dish is too delicate, you can enrich it and add some optional spices.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
Prasopita is another Greek casserole made of filo pastry, but this time the main role in stuffing is Kefalograviera cheese and leeks, so it will be a favorite dish for those who prefer these vegetables. Prasopita needs to be seasoned differently, it will not be very expressive in taste.
Komentarze
komentarz z
Z pewnością wypróbuję ten przepis, bo własnie niedawno robiłem Fasoladę wg Waszej instrukcji i wyszła rewelacyjnie.
komentarz z
Bardzo się cieszymy że smakowała Ci fasolada :) Mamy nadzieję ze fasola w pomidorach też będzie kulinarnym sukcesem ;-)
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