Fasoulaki Yiahni

Yiahni is a way of cooking any variety of ingredients. This juicy dish of fine green beans and potatoes is one of our favourites. Be ready to “get in there with a bit of bread”.

FASOULAKI YIAHNI

SERVES: 4 as a starter or side dish

PREP TIME: 30 MINS

COOKING TIME: 45 MINS

INGREDIENTS:

1 tin 400g plum tomatoes.

600g waxy potatoes.

1 large onion - red or brown - coarsely chopped.

300 - 400g fine green beans - ends trimmed.

Olive oil - 2 tbsp.

plus about 200ml vegetable oil (or light olive oil) for frying.

1/2 tsp cinnamon.

1/2 tsp dried oregano

Red wine vinegar.

Large handful chopped fresh parsley.

Salt & pepper to taste.

Method

Peel and cut potatoes into 3 or 4 cm (approx 40g) chunks.

Heat vegetable oil in a deep pan and brown potatoes - you just want the chunks evenly golden all round. Then remove from oil and place place into a colander to drain.

Discard the remaining hot oil from the pan, replace with the olive oil and put onions in. Cook on medium heat for a few mins till softened.

Add tomatoes, cinnamon, oregano, salt, pepper and a splash of vinegar and cook right down to a thick sauce. We call this a TIANISSI and is used as a base for numerous dishes.

Return the potatoes to the pan and add the beans. Give it all a stir. Throw in some parsley.

Top up with about a pint of water to just cover the beans and potatoes. Bring to boil then turn heat down to simmer.

Cook until potatoes are soft and water has reduced to a sauce. Sprinkle a little more parsley to serve.

And that is a yiahni. It works with a variety of ingredients. The version above can be made with pieces of chicken, preferably on the bone. Just fry them to a golden brown prior to the potatoes, remove and leave aside, then return to the pan when the potatoes go back.

RECIPESAPRIL 30, 2019