Braising using high-phenolic extra virgin olive oil
Braising is a cooking technique that involves searing food (such as meat, fish, or vegetables) at a high temperature in fat, then slowly cooking it in a covered pot with a small amount of liquid. This method results in tender, flavorful dishes with rich, concentrated flavors. Braising is often used for tougher cuts of meat or vegetables that benefit from long, slow cooking to break down tough fibers and develop complex flavors.
Braising is a technique that perfectly complements the use of olive oil and is a cornerstone of the authentic Mediterranean diet. While in many places green beans are often relegated to a side dish, in Greece, they take center stage. There are few culinary delights that can surpass the taste of braised green beans cooked in this traditional manner. Delicious, nutritious, and vegetarian, it's no wonder that green beans prepared this way hold such a special place in Greek cuisine.
PJ Kabos Olive Oil Recipe & Video: Braised Green Beans—Fasolakia—with High-Phenolic EVOO
Vegetable—main dish
Serves: 4
PJ KABOS Extra Virgin Olive Oil used: Family Reserve High Phenolic—Medium (white tin)
Ingredients
2 pounds (1 kilogram) green beans, fresh (or frozen)
2 medium onions, sliced
3 potatoes, cut into chunks (large bite sizes)
1 cup PJ Kabos Extra Virgin Olive Oil
6 tablespoons tomato paste
parsley, to taste
salt, to taste
1 to 2 cups cold water, depending on the beans
Preparation
Prior to cooking: Rinse the fresh beans under cold water. Drain. Snap off the tips at both ends and pull off any strings. (Note: good quality frozen beans may also be used. They do not require any prep work so are a great time-saver.)
Place the fresh beans in a large bowl, cover with cold water and leave in the refrigerator for several hours. This rehydrates the beans.
Cooking the beans: Pour PJ Kabos Extra Virgin Olive Oil into a large pot. Sauté the copped onions. Cut up the potatoes and sprinkle with pepper (not salt). Add potatoes to the onions. Add the tomato sauce and chopped parsley. Stir for 2 to 3 minutes. Handful by handful, add the beans to the pot and mix with the sauce and potatoes. Add 1 to 2 cups of cold water (depending on the beans). Bring just to a boil, then turn the heat to low and simmer for about 40 minutes, or until the beans are tender. During the last few minutes add salt and if there is too much water left in the pot, uncover and reduce it over medium heat for 10 to 15 minutes—there should be very little water left—just delicious PJ Kabos Extra Virgin Olive Oil infused with the tomato, onion, spices and green bean’s cooking juices.
Serving suggestion: Serve with a side of olives, Feta cheese, and fresh bread—this food begs to have fresh bread dunked within its olive oil juices!
Kali Orexi—Happy Eating!
Fresh Harvest 2024/25 High-Phenolic EVOOs
from PJ KABOS
PJ Kabos Family Reserve Organic—"Phenolic Shot" is an award-winning extra virgin olive oil that is extremely high in polyphenols, possibly the highest phenolic content available in a true Extra Virgin Olive Oil today. Its intense bitterness and pungency clearly reflect the activity of these polyphenols.
(Black Bottle)
PJ KABOS Family Reserve Organic - Robust, is an award-winning extra virgin olive oil that is very high in polyphenols and adds depth, character and great health benefits to every meal.
(White Bottle)
PJ KABOS Family Reserve Organic - Medium, is an award-winning extra virgin olive oil that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
(White Tin)
PJ KABOS Family Reserve - Medium, is an extra virgin olive oil in an easy-to-store tin that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
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PJ Kabos High-Phenolic Extra Virgin Olive Oil: For those who want to be good to their bodies.
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