Mancare de fasole cu frunze de sfecla in stil grecesc – Greek Beans and Beet Leaves Stew

Aceasta reteta este adaptata dupa o reteta de pe www.taste.com.au, cu mici modificari din loc in loc. Este o alegere potrivita si de sezon, fie intr-o zi de post sau daca doriti sa mancati ceva mai usor, fara carne. O optiune hranitoare si pentru vegetarieni/vegani.

 

Mancare de fasole cu frunze de sfecla in stil grecesc

 

Ingrediente pentru 4 persoane:

  • 1 ceapa rosie, taiata marunt;
  • 1 ardei rosu (gras sau capia), taiat cuburi;
  • O bucata de telina, dupa gust, taiata marunt;
  • 3 catei de usturoi, taiati feliute subtiri sau usturoi pudra;
  • O lingura pasta de tomate;
  • O ceasca apa fierbinte;
  • O cutie de 400g rosii taiate in bulion;
  • 2 cutii de 400g fasole ( eu folosesc mai ales fasole rosie kidney, dar puteti folosi orice sortiment doriti, sau chiar sa combinati fasole rosie si alba);
  • 2 dovlecei sau zucchini (mici si fragezi);
  • O legatura frunze de sfecla ( sau puteti opta pentru spanac), bine spalate, taiate;
  • Oregano, ulei de masline, sare de mare, piper (eu folosesc si Mirodenia de la Fuchs pentru un gust bun, nu are monoglutamat de sodiu – o puteti folosi in loc de sare deoarece face parte din continutul ei).

 

Incingeti putin ulei de masline intr-o tigaie larga si adanca, la foc mediu. Adaugati ceapa, ardeiul, telina si usturoiul. Caliti in jur de 5 minute, amestecand.

Puneti pasta de tomate, lasati un minut, dupa care stingeti cu ceasca de apa fierbinte, cutia de rosii in bulion si adaugati dovleceii. Acoperiti si fierbeti la foc mic circa 10 minute, pana scade si dovleceii s-au inmuiat. Adaugati acum fasolea din conserve bine scursa, lasati cateva minute si introduceti in tigaie si frunzele. Asezonati cu sare/ Mirodenia, oregano, lasati 4-5 minute, puneti si piperul, opriti focul.

Pofta buna!

fasole cu dovlecei 2 fasole cu dovlecei 5 fasole cu dovlecei finit

 

This recipe is adapted after one I found on www.taste.com.au, a bit modified here and there. It’s a suitable choice and in season, be it in a fasting day or if you fancy something light, without meat. Good nutritional value for vegetarians and vegans too.

 

Greek Beans and Beet Leaves Stew

 

Ingredients for 4:

  • A red onion, finelly chopped;
  • Red bell paper, diced;
  • Some celery, finelly chopped;
  • 3 garlic cloves, thinly sliced, or some garlic powder;
  • 1 tablespoon tomato paste;
  • Half cup hot water;
  • One 400g can chopped tomatoes;
  • 2x 400g cans beans (I like to use Red Kidney beans, but you can also use any kind you want, even mix red kidney beans with cannellini for example);
  • 2 smaller zucchini/courgettes;
  • 1 medium bunch beet/spinach leaves, thoroughly washed, sliced;
  • Oregano, olive oil, sea salt, pepper.

 

Heat olive oil in a large, deep pan on medium heat. Add onion, bell pepper, celery and garlic, cook, stirring, for 5 minutes.

Add the tomato paste, cook another minute, then add the hot water, the canned tomatoes and the zucchini. Simmer on low heat around 10 minutes, until sauce is thicker and the zucchini soften. Now add the beans, thoroughly drained, leave for a few minutes then stir in the leaves. Add oregano, season with salt and pepper, let another 4-5 minutes for the leaves to wilt a bit, remove from heat.

Enjoy!

 

 

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