Simple Recipes for Every Day
Fasolakia
- Serves: 6
- Prep Time: 10 min
- Cook Time: 55 min
Ingredients
- ½ cup extra-virgin olive oil
- 1 large yellow onion, finely diced
- 6 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes or 3 fresh tomatoes, diced
- 2 tablespoons tomato paste
- 3 Yukon Gold potatoes, cut into 1½-inch pieces
- 1 pound green beans, trimmed
- ½ cup fresh flat leaf parsley, finely chopped
- 2 tablespoons chopped fresh dill
- ½ teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- Feta cheese, for serving
- Crusty bread, for serving
Ingredients
- ½ cup extra-virgin olive oil
- 1 large yellow onion, finely diced
- 6 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes or 3 fresh tomatoes, diced
- 2 tablespoons tomato paste
- 3 Yukon Gold potatoes, cut into 1½-inch pieces
- 1 pound green beans, trimmed
- ½ cup fresh flat leaf parsley, finely chopped
- 2 tablespoons chopped fresh dill
- ½ teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- Feta cheese, for serving
- Crusty bread, for serving
Method
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Add the tomatoes and tomato paste and cook, stirring occasionally, for another 5 minutes. Add the potatoes and stir until evenly distributed.
- Lay the green beans on top of the mixture in an even layer, then sprinkle with the parsley and dill (do not stir!). Add enough water to just cover the green beans, then cover and cook for 15 minutes. Season with the salt, then reduce the heat to low. Cover and cook until the potatoes are tender, about 30 minutes more. Season to taste with salt and pepper.
- Top with feta and serve with crusty bread.
Notes
A special thanks to Mary Raftopoulou-Knea for sharing her family recipe.