Good morning to all of my friends! How are you today? I have a confession to make.
The truth is that I am in the middle of trying to update my posts and recipes. That means that some forgotten recipes have been updated and I added some new and improved photos! The truth is that as you go back to your blog posts you always see the difference, the progress you make.
That’s been bugging me for a long time! Some photos are completely horrible and the way I wrote my posts is, how to say it.. A bit embarrassing. Ok I know I am not from England or the US to speak and write fluently, I have my difficulties but I can see the difference. So I made a decision to make some updates. In the next few weeks I will be posting some recipes created a long time ago.
For example the cabbage rolls in a previous post is an old recipe, slightly changed and I used both old and new photos!!
Anyway, all that just to be truthful!
So a couple days ago I cooked some green beans giaxni. To speak the truth green beans giaxni is in the menu every single week. It’s a food we all love, they are healthy and everyone say that I cook them heavenly! Giaxni it’s something we Greeks use as a word to describe something, usually a vegetable, cooked in tomato sauce! It’s a quick recipe, healthy and delicious! Try them out!!
The photo I took is a photo I am happy with! I like close ups and with green beans I must have shot a thousand photos and only two I liked. Not loved, just liked. Green beans are all sloppy and greasy and they may be delicious but they are not photogenic at all!!! Lol!
With that being said, I salute you and see you next time! Filia!
Green beans are nutritious and with this recipe absolutely delicious!
- 1 kilo frozen green beans
- 2 large onions
- 1 clove garlic
- 1 green pepper cut in four pieces
- 4 large potatoes cut in half
- 1 chicken bouillon cube
- ½ cup red wine
- Olive oil
- A pinch sugar
- Blend onions and garlic till paste. In a pressure cooker add olive oil, onion-garlic paste, green pepper, potatoes and sauté for 4 minutes. Add wine; let simmer for 3 minutes.
- Add green beans, sugar, the bouillon cube and enough boiled water to cover your beans.
- Simmer for 5 minutes and season to taste. Cover your pressure cooker and cook for about 10-15 minutes.
- When you open DON’T stir. While in heat shake your pressure cooker in circular moves, in this way you sauce will be thick with incredible texture.If your sauce is watery let simmer until you have a thicker result.