Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button.
Fasolakia Yahni / Fresh Green Bean Ragout
4-6 servings
1 ½ – 2 pounds/700 g. — 900 g. flat fresh green beans
4-5 plump ripe tomatoes, peeled and cored, grated
¼ cup/60 ml extra-virgin Greek olive oil
2 medium to large white onions, peeled and coarsely chopped
1 garlic clove, finely chopped
2-3 medium-size potatoes, peeled and quartered
1-2 small hot red peppers (optional)
Salt and freshly ground pepper, to taste
2-3 Tbsp. finely chopped parsley
¼ cup/60 ml water, or more if necessary (if you use a regular pot)
Feta cheese (optional)
1. Wash and clean beans. Snap or cut off tips and remove stringy fiber along seams with a sharp small knife. Wash thoroughly.
2. Grate the tomatoes on the coarse side of a hand grater.
3. In a large pot or pressure cooker, heat olive oil and sauté onion until translucent and soft over medium-low heat, about 7 minutes. Add garlic. Add green beans and stir to coat, then add potatoes and stir again with a wooden spoon until all vegetables are coated with olive oil.
4. Add the tomatoes in the pot. Toss them around a little bit. Add hot pepper, if desired. Season with salt and pepper. Add parsley. Cover the pot or put the pressure cooker on and tighten the lid. If you are using a regular pot, reduce heat to low and simmer for about 1 ½ hours, until beans are very tender and potatoes cooked. In the regular pot you might need to add a little water, if necessary. If you are using the pressure cooker, it takes about 20 minutes.
5. Serve warm or cold, drizzled with a generous amount of raw olive oil and topped with feta, if desired.