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A Weekday Menu Recipe

Fassoulakia Yahni Veg HT ACC Greek 30mins

Serves 4-6    Hot Vegetarian Vegan  Vegetables  Herbs  Accompaniment  Healthy Eating  Gluten Wheat Dairy Free Eggless   Greece  Europe  Mediterranean

180ml/6fl.oz. Olive Oil
1 large Onion, chopped
1 Garlic Clove, crushed
1 teasp Tomato Paste
1 Tomato, diced
450g/1lb Runner Beans
1 tbsp freshly chopped Parsley or mint
Salt and Pepper


1. Heat the oil in a large saucepan, add the onion and garlic and sauté until soft and transparent.

2. Add tomato paste and diced tomato and simmer until the sauce slightly thickens.

3. Add the beans, parsley or mint and seasoning and just enough water to cover. Bring to the boil then reduce the heat, cover and simmer for 10-15 minutes or until the beans are tender. Serve immediately.


More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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