Greek Green Bean and Meat Stew (Fasolakia Me Kréas)

Greek Green Bean and Meat Stew (Fasolakia Me Kréas) also known as Fasolia is a wonderful all-in-one meal where the meat and been beans are cooked slowly in a tomato-based sauce. It is also made vegetarian style without meat. It is a traditional Greek family dish that everyone makes slightly different and how it was passed down from generation to generation. It is clearly one of our families favorite thing to eat!

• 2 1/2 Pounds boneless beef suitable for stewing
• 1.5 to 2 Pounds fresh green beans cleaned and trimmed
• 2 Cups diced onion, 1/2” dice
• Salt & pepper to taste
• 3 Cloves garlic rough chopped
• 1/2 Cup chopped fresh parsley
• 1/4 Cup chopped fresh dill
• 2 Bay leaves
• 1/2 Tsp cinnamon (optional)
• 28 Oz can crushed tomatoes
• 1 Cup beef or vegetable stock
• 1/2 Cup dry red wine
• 1/3 Cup olive oil
• 1 Bag of petite potatoes

Place the meat, green beans and onions in the bowl of the slow cooker and stir in all seasonings along with salt and pepper. Pour the prepared crushed tomatoes over the contents. Next pour in the wine and vegetable stock and then drizzle the olive oil on top. Top off with some dill sprigs and chopped garlic.

Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the potatoes are softened and the meat fork tender.

PASTA E FAGIOLI

• 2 tablespoons extra virgin olive oil
• 4 ounces Pancetta or bacon, cubed
• 2 small carrots, cut into a 1/4 inch dice
• 1 medium onion, cut into a 1/4 inch dice
• 2 celery stalks, cut into a 1/4 inch dice
• 4 garlic cloves, sliced
• 2 15 oz can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes (optional)
• 1 can Canellini Beans (Do not drain)
• 1 can Chickpeas (Do not drain)
• 1 28 oz can Bush’s original baked beans 
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon dried basil
• ¼ teaspoon freshly ground black pepper
• 6 cups chicken broth
• 8 ounces dried Ditalini pasta or elbows
• Parmigiano-Reggiano

 

Pan fry the bacon. Remove and set aside. Cook the onion, celery and carrots in the pan drippings until onions are slightly caramelized and other vegetables are tender. Throw in one 15 oz can fire roasted diced tomatoes and stir to combine. Set aside.

 

In a large pot boil 6 cups of chicken broth and add 8 oz of pasta. Cook to al dente. Add the other can of diced tomatoes, the vegetables and 2 tablespoons of tomato paste and 1 teaspoon sugar. 

 

Pour all beans into the pasta and vegetable soup mixture including the liquid. Add the rest of the seasonings (salt, pepper, oregano, basil and bay leaf).

 

Bring to a boil and then put on a simmer. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaf.

 

Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of chicken broth and thin to the desired consistency.

Italian Rice Balls (Party Size 20 -24 balls)

• 2 eggs

• 1⁄3 cup grated parmesan cheese 
• 1⁄2 cup shredded  mozzarella cheese
• 1 tablespoon dried basil 
• 1 tablespoon dried parsley 
• 1⁄4 teaspoon fresh ground black pepper 
• 1⁄2 teaspoon salt, to taste
• 2 1⁄4 cups low sodium chicken broth 
• 1 cup uncooked white rice 
• 2 cups seasoned breadcrumbs 
• 2 cups vegetable oil for frying

In a bowl whisk together the eggs, parmesan cheese, mozzarella, basil, pepper, and salt; cover and refrigerate.

Pour the chicken broth and 1/2 teaspoon of salt into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low. Cook the rice until almost all of the liquid is absorbed, about 15 to 17 minutes.

Remove from heat and gradually pour in egg mixture, continually stirring quickly to coat the the rice and prevent the egg from scrambling. Transfer rice mixture to a greased shallow pan and spread out evenly, Cover with saran wrap and allow rice mixture to cool in the refrigerator for 2 hours.

Pour bread crumbs into a bowl that will fit 6 balls at a time. Using an ice cream scooper, scoop enough rice to just fill, but not rounded. Dampen your hands with water and roll into balls, then coat each one by rolling in the bread crumbs.

In a deep skillet, heat enough oil to cover the rice balls to frying temperature (should actively sizzle when dropped in).

Fry the rice balls 4 to 6 at a time, turning as needed to evenly brown. Drain on paper towels and serve warm as is or with a bit of marinara sauce. Can be frozen and reheated in oven,