Fasolia Yiahni

Fasolia Yiahni Recipe - Vegetarian Delight from Cyprus & Italy

Region / culture: Cyprus, Italy | Preparation time: overnight | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Fasolia Yiahni is a traditional Greek dish made with haricot beans cooked in a tomato-based sauce. This hearty and flavorful dish is perfect for a comforting meal on a cold day.

History

Fasolia Yiahni has been a staple in Greek cuisine for centuries. It is a simple and nutritious dish that has been passed down through generations. The combination of beans, vegetables, and herbs creates a delicious and satisfying meal that is enjoyed by many.

Ingredients

300 g of haricot beans, soaked overnight
125 ml of olive oil
1 chopped onion
3 cloves of garlic (optional)
1 large chopped carrot
2 chopped stalks of celery including the leaves
2 finely chopped ripe tomatoes
2 tbsp of tomato purée
1 liter of water
4 tbsp of chopped flat leaf parsley
salt and pepper to taste

How to prepare

In a large saucepan, sauté the onion, garlic, carrot, and celery in oil until they become soft and translucent.
Next, add the tomato puree and water to the saucepan.
Bring the mixture to a boil.
Drain the beans and add them to the saucepan.
Season with salt and pepper according to your taste.
Allow the mixture to simmer for approximately 1 hour, or until the beans become tender.
Finally, add the parsley to the saucepan 15 minutes before removing it from the heat.

Variations

Add some chopped bell peppers for extra flavor.
Use canned beans instead of dried beans for a quicker cooking time.
Add some chopped fresh mint or dill for a different flavor profile.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve their texture.

- Adding a splash of vinegar or lemon juice to the cooking water can help to soften the beans.

- Be sure to season the dish generously with salt and pepper to enhance the flavors.

Serving Suggestions

Fasolia Yiahni can be served as a main dish with a side of crusty bread or over rice. It can also be enjoyed with a Greek salad on the side.

Cooking Techniques

Simmering the beans slowly allows them to absorb the flavors of the sauce and become tender.

- Stirring occasionally helps to prevent the beans from sticking to the bottom of the pot.

Ingredient Substitutions

You can use any type of beans in place of haricot beans, such as kidney beans or cannellini beans.

- If you don't have fresh tomatoes, you can use canned diced tomatoes instead.

Make Ahead Tips

Fasolia Yiahni can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Garnish Fasolia Yiahni with a sprinkle of fresh parsley or a drizzle of olive oil before serving. Serve it in a decorative bowl for an elegant presentation.

Pairing Recommendations

Fasolia Yiahni pairs well with a glass of red wine, such as a Greek Agiorgitiko or a Merlot. It also goes well with a side of Greek yogurt or tzatziki.

Storage and Reheating Instructions

Store any leftovers of Fasolia Yiahni in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Fasolia Yiahni contains approximately 250 calories.

Carbohydrates

Each serving of Fasolia Yiahni contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fasolia Yiahni contains approximately 10 grams of fats.

Proteins

Each serving of Fasolia Yiahni contains approximately 10 grams of proteins.

Vitamins and minerals

Fasolia Yiahni is a good source of vitamin C, vitamin A, and potassium.

Alergens

Fasolia Yiahni is free of common allergens such as gluten, dairy, and nuts.

Summary

Fasolia Yiahni is a nutritious and balanced meal that provides a good amount of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Fasolia Yiahni is a delicious and nutritious Greek dish that is perfect for a comforting meal. With its hearty beans, flavorful sauce, and aromatic herbs, it is sure to become a favorite in your household. Enjoy this traditional recipe with your family and friends!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Fasolia Yiahni. It was many years ago, during a trip to Greece with my husband. We were staying in a small village in the Peloponnese region, where we had the pleasure of dining with a local family. The matriarch of the family, Yiayia Maria, was a wonderful cook and graciously shared her recipe for Fasolia Yiahni with me.

Yiayia Maria invited me into her kitchen, a cozy space filled with the aromas of garlic, olive oil, and fresh herbs. She sat me down at the table and handed me a worn, stained piece of paper covered in Greek script. As she began to explain the recipe to me, I was struck by her passion for cooking and her love for her family.

Fasolia Yiahni, she told me, was a traditional Greek dish made with white beans, tomatoes, onions, and a medley of herbs and spices. It was a simple yet flavorful dish that had been passed down through generations of her family. As she spoke, I could see the pride in her eyes as she recounted the memories of cooking this dish for her children and grandchildren.

I listened intently as Yiayia Maria guided me through the steps of preparing the Fasolia Yiahni. She showed me how to sauté the onions and garlic until they were soft and fragrant, then add the tomatoes and beans to simmer together until the flavors melded into a rich, hearty stew. She seasoned the dish with a generous amount of oregano, parsley, and a hint of cinnamon, giving it a unique and delicious flavor.

As the Fasolia Yiahni bubbled away on the stove, Yiayia Maria shared stories of her childhood in the village, of picking fresh vegetables from the garden and learning to cook from her own mother and grandmother. I was captivated by her tales of a simpler time, where food was a labor of love and a way to connect with family and friends.

After a few hours of simmering, the Fasolia Yiahni was finally ready. Yiayia Maria ladled generous portions into bowls and placed them in front of us with a warm smile. I took my first bite and was immediately transported back to that rustic kitchen in the Greek village, surrounded by the love and warmth of Yiayia Maria's cooking.

From that moment on, Fasolia Yiahni became a staple in my own kitchen. I made it for my husband, my children, and eventually my grandchildren, passing down the recipe and the stories that came with it. Each time I cook this dish, I am reminded of the generosity and kindness of Yiayia Maria, and the joy that comes from sharing a meal with loved ones.

So, as I sit here now, with the scent of garlic and oregano wafting through my kitchen, I am grateful for the memories and the connections that food has brought into my life. And I will always cherish the day I learned to make Fasolia Yiahni from the wonderful Yiayia Maria.