Dinner · Mediterranean
Greek braised green beans with potatoes (fasolakia)
Green beans and potatoes slowly braised in tomato and olive oil, a Greek one-pot dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 bowls- 600 g green beans, trimmed
- 400 g russet potatoes, cut into chunks
- 3 tbsp olive oil
- 150 g onion, sliced
- 3 garlic cloves, sliced
- 400 g canned diced tomatoes
- 15 g tomato paste
- 250 ml water
- 1 tsp sugar
- 10 g fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat the oil in a wide pot and cook the onion and garlic for 5 minutes.
Stir in the tomato paste, then add the tomatoes, water, sugar, salt and pepper.
Add the green beans and potatoes, bring to a simmer, cover and cook on low for 35 to 40 minutes, until the beans are very soft and the sauce is thick.
Stir in the parsley. It tastes even better the next day.