Another great way to make Fasolaki / Runner Beans is with lamb.
10 - 15 Pieces of Lamb (middle end chops)
1 Large Onion
20ml Olive Oil
1kg Frozen Runner Beans
3 Large Cyprus Potatoes (optional)
1 Chicken Stock
1 Tbsp Tomato Paste
1 1/2 Tsp Salt
Heat the olive oil on a low heat and fry the lamb pieces until brown.
Remove the lamb and fry the onions in the same oil until soft.
Add the lamb and combine with passata, tomato paste, water, salt and pepper.
Add the chicken stock and add enough water to cover the meat, bringing everything to a boil and add the lemon juice.
Once at boiling point, turn to a low heat to allow the meat to cook at least 90 - 120 minutes, closing the lid.
At 1 hour 30 minutes, add the runner beans and potatoes and cook for a further 30 minutes on a high heat allowing everything to come to a boil again.
The liquid will reduce and is ready to serve once the potatoes and runner beans have become soft.
Leave to stand for 15 minutes before serving. You will burn your mouth if you don’t!
Do not rush to remove the lamb when placing it in the oil to seal, as the final result will look like the meat has been boiled.
Use frozen runner beans as fresh runner beans take a long time to cook and soften. Fresh runner beans are often quite tough.
Potatoes are optional.
You can make this throughout the day and leave to stand until serving.
This can be eaten hot or cold, with rice or warm crusty bread and a dollop of thick Greek yogurt.
Cost under £25 for 4 persons.