A Greek eating habit:
Another Greek vegetable stew recipe for you to try. This time staring : Romano beans. We do have quiet a few vegetable stews in Greece. I think it’s a result of our weekly eating plan. Which goes like that: MONDAY: no meat day. TUESDAY : no meat day. WEDNESDAY: meat day. THURSDAY: no meat day. FRIDAY: meat day. SATURDAY: no meat day and SUNDAY: The Ultimate Meat Day (due to some classic Greek meat recipes that everyone loves) .
It’s not something out of religion or anything. Like the Muslims do with pork, or the Indians with beef and holy cows. It’s just something like a Greek habit. Which creates another Greek habit: go and chow down a pita gyros in the evening. Using the excuse, that you ate healthy during the day, therefore you deserve a small sin.
It’s best if it’s fresh.
As for this recipe, it would be the best option if you could find fresh good quality Romano beans (they grow mostly in the summer and fall). They should feel crispy, not soft when you touch them. Avoid the older ones, that tend to soften up (dehydrate) and don’t have an even coloration. If you can’t find any, don’t worry as they are widely sold frozen and ready to cook. I used frozen as well, since it’s November now.
These flattened green beans, need a bit of cooking to become nice and tender. They’re not just boiled of course. They are slowly cooked, in freshly grated tomato juice. A bit of garlic , some parsley and you have a delicious and healthy meal. No wonder why they go on and say, that Greek and Mediterranean cuisine is healthy. Well of course it is if you eat that many greens, with that amount of olive oil.