Braised green beans and potato

Braised green beans and potato

Fasólia sti kasérola me patátas

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

There are many versions of vegetables braised with tomato. I’d forgotten how good such vegetables can taste.

Ingredients

Quantity Ingredient
1/4 cup extra-virgin olive oil
1 large red onion, cut into halves and sliced
3 garlic cloves, chopped
2 tablespoons tomato paste
600g waxy potatoes, peeled and cut into quarters lengthwise
2 tomatoes, chopped
2 thyme sprigs
1 1/2 cups water
1 teaspoon sea salt flakes
1 teaspoon sugar
300g young green beans, trimmed and cut in half
red wine vinegar, to serve
extra-virgin olive oil, to serve

Method

  1. Heat the oil in a large frying pan (one with a lid) over a medium heat, add the onion and cook, stirring, for 1 minute to soften but not brown the onion. Add the garlic, stir for 30 seconds, then add the tomato paste and stir for a further 1 minute.
  2. Arrange the potatoes in the pan. Add the tomatoes, thyme and water. Add the salt and sugar and season with freshly ground black pepper.
  3. Partially cover the pan with the lid, reduce the heat to low and simmer for 8–10 minutes, or until the potatoes are nearly tender. Add the beans, partially cover the pan again and cook for 3–5 minutes. Remove the lid to evaporate a little of the braising liquid if needed.
  4. Serve warm, drizzled with a little red wine vinegar and extra-virgin olive oil.

Lyndey’s note

  • If you like, add 1 cup of frozen okra or sliced zucchini (courgette) in the last 10 minutes of cooking time.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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