Flat green Beans with artichokes cooked in fresh Tomato sauce, onion & garlic

 

The word “yiachni” is synonymous to the Greek & Cypriot kitchen, although the word itself, seems to be arising from the Turkish or Persian language. “Yiachni” is the method we use to slow-cook vegetables, meat & fish in tomato sauce, either fresh or condensed.“Yachni” is also known as a type of stew with all kind of variations including both the ingredients as well as cooking-ware. In order to cook “yiachni”, we use a variety of cookware and a variety of cooking  methods. Cook-ware can be anything from casseroles {stainless-steal, Tefal® and iron-cast} to ceramic terracotta pots, most commonly known as “gastra”. Cooking methods can be anything from electric hob to gas, on wood fire, in the electric oven, even in a wood fire oven. Regardless the cookware or method you use to cook “yachni”, the only way to do it, is low heat and long take time, to ensure that the juices are absorbed and the sauce is reduced into a semi thick mixture.

Ever since I remember my mom in the kitchen, she had to cook, {at least twice a week} something, {anything actually} with the “yiachni” method. From vegetables to meat, eggplants and potatoes, even cod with potatoes and fresh oregano, all sunk into tones, of fresh {yes fresh} Greek virgin olive oil and ripe tomatoes. Going back in time garlic was hardly used in the recipes, but, nowadays we certainly add a couple {or more} cloves of garlic and other herbs or spices, for that extra taste! But there is one thing that it didn’t change. To eat with it, lots of bread, any type of bread and with an enormous portion of original Greek yogurt! In today’s post I chose, a “yiachni” recipe that is simple and meatless (since I would like to keep my meatless recipes for the lent period) and I was lucky enough to come across some beautiful and enormous flat green beans at the market a few days ago. The recipe is simple and above all, quick but the outcome is amazingly delicious.

Greeks and Cypriots developed hundreds of ‘yiachni” recipes, with all kind of vegetables, meat and fish and they still evolving original recipes from their ancestors. Below are some of the best vegetable, meat & fish suggestions for “yiachni” recipes. Just for the records, “yiahni’s” main ingredients are always the same, consisting of,  fresh or condensed tomatoes, Greek virgin olive oil, onion & garlic.

Vegetables that are good for “yiachni”
Fleshy Runner Beans
Green Beans
Flat green beans
Green Peas
Okras
Artichokes
Potatoes
Sweet Marrows / Courgettes
Eggplants
Carrots
Cauliflower
The so famous Cypriot, “KOLOKASI” or Tarot Root
(a distance related vegetable to the Indian Yam with potato-like roots)

Meat that is good with “yachni”
Pork loin
Pork shoulder

Pork loin with lots of fat
Leg of lamb
Lamb chops

KEEP THE FAT OF MEAT FOR EXTRA TASTE

Fish that is good with “yachni’
Cod
Shrimps
Haddock
Swordfish
Octapus

“In today’s post I chose, a “yiachni” recipe that is simple and meatless (since I would like to keep my meatless recipes for the lent period) and I was lucky enough to come across some beautiful and enormous flat green beans at the market a few days ago. The recipe is simple and above all, quick but the outcome is amazingly delicious.”

 

 

FOR  4  SERVINGS
VEGETARIAN | VEGAN | GLUTEN-FREE | DAIRY-FREE 

1kg of flat Green beans
6 artichokes, clean and cut in 1/2 or 1/4
1 red onion, finely chopped
2-3 cloves of garlic, finely chopped
2 big, ripe tomatoes, grated
{or 1 cup (gluten-free) condensed tomato
 }
50ml of virgin Greek olive oil
2-3 cups of drinking water
Salt to season

 

Flat green Beans with artichokes cooked in fresh
Tomato sauce, onion & garlic

String the beans and wash them, dry them and use a sharp knife to remove the ends & sides of the beans.
Bring a 22″ {iron cast} casserole on high heat and pour the virgin olive. When hot, add the onion and
sauté for a few minutes until soft and translucent. Add the garlic and cook for further 2 minutes.
Stir the ingredients well and turn heat to medium.
Add the green beans, artichokes, tomatoes {or condensed tomatoes} and water and allow to boil. Adjust
heat to medium – low and cook for 45 minutes. Stir, frequently and keep lid of casserole, on.
Open lid once in a while and using a wooden spoon, stir carefully and check the sauce.
The food is ready when the juices are reduced and formed a semi thick tomatoes sauce, blended with the beans.
Serve with Greek yogurt & bread of your choice. 

 

NOTE: YOU CAN MAKE THE SAME FOOD BY ADDING LAMB MEAT

 

ΓΙΑ 4  ΑΤΟΜΑ
ΝΗΣΤΙΣΙΜΗ | ΧΟΡΤΟΦΑΓΙΚΗ | ΧΩΡΙΣ ΓΛΟΥΤΕΝΗ 

1 κιλό φασολάκια
6 αγκινάρες, καθαρισμένες, κομμένες στα 4
1 κρεμύδι, ψιλοκομμένο
2-3 σκελίδες σκόρδο, ψιλοκομμένες
2 ώριμες ντομάτες, τριμμένες
{η’ 1 φλυντζάνι ‘πουμαρό’ }
50ml παρθένο ελαιόλαδο
2-3 φλυντζάνια νερό
Μια πρέζα αλάτι και πιπέρι {προαιρετικά}

Πράσινα μεγάλα φασολάκια με αγκινάρες, μαγειρεμένα με φρέσκα ντομάτα, κρεμύδι και σκόρδο

Πλένετε το φασολάκι και το καθαρίζετε προσεκτικά, με ενα μυτερό μαχαίρι, και απο τις δυο πλευρές και αφαιρείτε τις άκρες.
Σε μία κατσαρόλα βάζετε το λάδι και όταν ζεσταθεί καλά, προσθέτετε το κρεμύδι και το σωτάρετε. Προσθέτετε το σκόρδο το αφήνετε να σωταριστεί για ένα περιπού λεπτό και τα ανακατώνετε για να μην σας κολλήσουν.
Αμέσως μετά βάζετε στην κατσαρόλα το φασολάκι και τις αγκινάρες. Προσθέτετε το αλάτι {και το πιπέρι}, την ντομάτα και το νέρο.
Χαμηλώνετε την φωτιά στο μέτριο και τα αφήνετε να σιγοψήνωντε μέχρι να καταστηθούν καλά και η σάλτσα να γίνει ένα ημιπαχύρευστο μείγμα. {περίπου 45″} 
Σερβίρετε με γιαούρτι και ψωμί της αρεσκείας σας.