Fasolakia with Potatoes
By: Eleni Saltas
Get your psomi (bread) ready for this classic Greek stew. Fasolakia with potatoes is a delicious dish that comes together in one pot. Keep the pot on a low heat to create tender vegetables with a wonderful sauce. Enjoy with a warm piece a bread, and a slab of feta cheese.
- 1 pound fresh green beans (if you use frozen, just cut down the cooking time)
- 4 medium potatoes, peeled and cubed
- ¾ cup extra virgin olive oil, or more if necessary (this is a ladera dish after all!)
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, chopped
- 1 tablespoon oregano, or more to taste
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 2 (15-ounce) cans crushed tomatoes (or grate fresh tomatoes if you have them)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon parsley, chopped (optional)
Step by Step Instructions
Snap off the ends of the green beans and discard. Pull out the string from the spine of green beans and break them in half if the beans are too long. Wash and drain the trimmed beans in a colander.
In a large pot, heat half of the olive oil over medium heat and sauté the onions until they soften. Add potatoes and garlic and season well with oregano, salt and pepper and sauté for another 5-7 minutes.
Add the tomato paste and scrape around the edges of the pot. Then, add the diced tomatoes, tomato sauce, and the remaining olive oil. Stir in the green beans.
Cover the pot, leaving the lid slightly off and simmer on low to medium heat for approximately one hour, stirring occasionally throughout. Add more seasoning to taste.
Towards the end of the hour, check on the fasolakia. The beans should be tender and a sauce should be forming. If you like a thicker sauce, remove the lid entirely so excess liquid evaporates. You can low-heat simmer this dish for hours. If you want more sauce, add more olive oil or water.
Once satisfied, stir in the parsley if desired. Serve warm with bread, or feta if you are not fasting from dairy.