Fasolia Yiahni Recipe
Traditional Greek Cypriot Recipes
This Fasolia Yiahni Recipe is very easy to make and often served with keftedes (meatballs) or grilled Cyprus sausages such as loukanika and pastourma.
Fasolia Yiahni is often served with a bowl of chopped raw onions and always eaten with fresh crusty bread which is used for mopping up the juices of this hearty dish and
Tip : If you are in a hurry just use 2 tins of haricot beans instead of the dried beans.
Fasolia Yiahni Recipe
Ingredients
- 2 cups dried haricot beans (washed)
- 2 large chopped onions
- 2 medium carrots (optional)
- 1 celery stick (optional)
- 2 tblspoons tomato puree
- Salt and freshly ground black pepper to taste
- 3 tbsp finely chopped fresh parsley for decoration and taste (optional)
- 2 Fresh Lemons
Method
- Soak the beans overnight in water, covered with at least 4 inches of water as the beans will swell. You can add a teaspoon of bicarbonate of soda as this helps soften the beans.
- Drain and rinse and put the beans in a casserole pot covered by at least 2 inches of water and bring to the boil for ten minutes taking care to remove the scum.
- Drain beans and return to pot (this helps avoid flatulence)
- Add boiling water and cover beans, turn heat down and simmer for about 30mins or until they are soft.
- While waiting for the beans to cook fry onions, garlic (optional carrots and celery) until golden then add tomato puree, stir and cook for a few minutes then turn off the heat.
- When beans are ready, add the onion mix to beans and if necessary add a little water. Bring to boil, reduce heat and simmer for 30mins.
- If there’s still a lot of juice, take the cover off and cook for a further five/ten minutes as this will reduce liquid.
Serve and enjoy with crusty bread, salt and pepper and lots of lemon squeezed over them. Kali Orexi! (καλή όρεξη) ~ Good Appetite
