Fasolakia is the Greek name for this heart warming dish. This was one of my first attempted Greek recipes, and it was not only easy but a wonderful vegetarian meal that I make again and again! It is a very typical summer dish made all over Greece with various types of beans, depending on what is available (even frozen beans will work)! When the beans are tender and the tomatoes a bit sweet, this dish can have astoundingly good flavor combined with potatoes and served with feta!
Fresh Green Beans with Tomato Sauce: (Serves 4)
1 1/2 – 2 pounds (800 g.) green beans, cleaned and trimmed
2/3 cup (150 ml) EVOO
1 large onion, thinly sliced
2 garlic coves, chopped
2 medium potatoes, peeled and chopped into cubes
1 1/2 lbs. fresh tomatoes or 14 oz. can plum tomatoes, chopped
2/3 cup hot water
3-4 T. fresh parsley
If your beans are very long, cut them in half. Soak in a cold water bath completely submerged for 5-10 minutes. Heat the olive oil in a large pan, adding the onion to saute until translucent. Add the garlic, once the garlic becomes aromatic, add the potato cubes and mix a few minutes to distribute the oil and slightly cook. Add the tomatoes and hot water and cook for 5 minutes, drain the beans and rinse once more. Add the beans to the pan, sprinkling some salt and pepper over them. Stir in the beans with the tomatoes and potatoes, cover and let simmer for 30 minutes. Stir in the chopped parsley and add a little more water if the sauce looks too dry. Cook about 10 minutes more, or until the beans are as tender as you would like. Serve hot with a slice of feta cheese.
Simple, frugal, nutritious, and tastes really wonderful after a long day! This is the most basic recipe that is traditionally Greek, but you can always spice it up to your liking with mushrooms or chicken or whatever you’d like to add. I highly recommend this for a week night dinner or lazy Sunday afternoon. Enjoy and kali orexi.
Recipe taken from a great cookbook called Greece by Rena Salaman and Jan Cutler.