Other vegetables, such as courgettes or peppers, can also be added and would work beautifully here.

Translation | Amaryllis Tsegou

How to prepare the green beans

  1. Wash the green beans thoroughly under plenty of running water.
  2. Using a small knife or vegetable peeler, trim the beans and remove the fibrous strings running along the sides.
  3. If using flat green beans, skip this step- instead, after washing them, simply trim off the two pointed ends with a knife.

Green bean stew in tomato sauce (Fasolakia)

Prep time:  20 mins | Cooking time: 40 mins | Total time:  1 hour  | Servings: 4

Ingredients

  • 1 kg green beans, cleaned and washed, fresh or frozen
  • 200 ml olive oil
  • 1 large onion, finely chopped
  • 1 bay leaf
  • 4 large ripe tomatoes, grated, or 1 can diced tomatoes
  • 2 carrots, cubed or sliced
  • 3 small potatoes, peeled and cut into quarters
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato paste
  • ½ bunch parsley, finely chopped
  • 1 tsp sugar (optional)
  • salt and freshly ground pepper

Directions

  1. For the green beans in olive oil, place a large pot over medium-high heat. Add half of the olive oil and, once hot, add the onion and a little salt and sauté until softened.
  2. Add the garlic, bay leaf, carrots and potatoes and cook for 2 minutes, stirring occasionally.
  3. Add the green beans along with a little salt and pepper. Stir for 2–3 minutes, then add the grated tomatoes, tomato paste and sugar, if using.
  4. Stir again and add about 200 ml of hot water.
  5. Cover the pot, reduce the heat and let the dish simmer gently for 50–60 minutes, until the vegetables are tender. The green beans will usually release enough liquid as they cook, but if necessary, you can top up with a little more hot water during cooking.
  6. Towards the end, pour in the remaining olive oil, sprinkle with the parsley, taste and adjust the seasoning if needed and stir gently.
  7. Let the stew simmer over very low heat for a further 4–5 minutes. Remove from the heat and allow the dish to rest for 5–10 minutes before serving.
  8. Serve with fresh bread and feta cheese on the side.
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