Green bean and olive oil stew
Green bean and oil stew are not missing from the recipe of monks kitchen, especially in summer when there are fresh beans and fresh tomatoes in abundance. A nutritious dish, ideal for those who are fasting ore those who follow a vegetarian diet. Try this simple monastic recipe and accompany your meal with a slice of bread from Mount Athos.
If our beans are fresh, we wash them, clean them and drain them.
We put half of the olive oil in a pan and let it heat up on a medium heat.
We put the onion and garlic on the griddle and we drizzle them for 2-3 minutes.
We increase the heat a little and add the beans.
We steam the beans for about 10 minutes, stirring very gentle from time to time, so that all the beans are sauteed in the oil.
We add the tomato, water and season with salt and pepper.
We let the food simmer without a lid on a very low heat for about 40 minutes.
We check the humidity and salt from time to time and correct if necessary.
Just before turning off the food, we add the rest of the olive oil and the parsley.
We stir the food as little as possible, otherwise the beans will dissolve.
We cook with the lid open, so that the excess moisture goes away and the sauce becomes thick.
