Fasolakia is such a simple, wholesome plant based dish, ideal to use up surplus green beans. It can be made without potatoes if preferred - just double the beans.
The traditional Greek recipes I looked at all cooked the potatoes and beans for 40 minutes, but my homegrown potatoes would have dissolved after much more than 10 minutes cooking, and a prefer a slight crunch to my beans.
Serves 2-3 as main dish
2 tbsp extra virgin olive oil
1 large onion, peeled and finely chopped
1 large onion, peeled and finely chopped
3 garlic cloves, peeled & crushed
1 tin chopped tomatoes
500g salad potatoes, halved lengthways
250g green beans, topped & tailed and cut in half
In a wide saucepan, fry the onions over a medium heat until they start go a slight golden colour. Stir in the garlic, then the chopped tomatoes, half a can of recently boiled water, and the potatoes. Scatter the beans over the top. Bring to the boil, then cover with a lid and simmer for 10 minutes, or until the potatoes are tender when poked with a fork.
Serve with crusty bread. Fasolakia can be sprinkled with feta, or served as a side to sausages, or simply cooked meat, chicken, or fish.
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