This dish is a simple healthy meal that is easy to prepare and contains basic ingredients that are readily available. Vegans and those adhering to the fasting periods of the Orthodox Christian Church calendar will find this dish appealing. It can be served as a main course or as a side dish, if more tomatoes are added, over rice, couscous or pasta. It is tasty the next day so if a larger quantity is prepared, it can also be enjoyed for lunch the following day. Different types of onions can be used. In this recipe, spring onions were chosen because they are mild.
Level of difficulty: Easy
Preparation time: 15-20 minutes
Cooking time: 30 minutes
Cost: $ (range from $ to $$$$$)
- 2 large spring onions
- 5 Tbsp. olive oil (replace with water during strict fast)
- 1 large carrot
- 3 round tomatoes (those used to make sauce)
- 500 g. string beans
- 1 bunch fresh dill
- salt and pepper to taste
- 1 Tbsp. sweet paprika
Chop onions and sauté them lightly for a few minutes in 4 or 5 tablespoons of oil heated over low to medium heat.
Then add the chopped carrot and sauté along with the onions for about five minutes.
Chop the tomatoes and add to the onion and carrot mixture. Cook for 10 minutes.
Add the string beans (that were washed and cut) and add water, enough to reach the level of the string beans, and not more. Be careful not to add too much water because the string beans tend to float.
Cover the pot and leave the mixture to cook at medium heat for twenty to thirty minutes, depending on whether you want them crunchier or softer. Mix occasionally.
When the string beans are done, add the salt, pepper, paprika and chopped dill.
Leave it cook for another five minutes, then remove from heat.