Green beans with tomato, garlic, onion and parsley

Green beans with tomato, garlic, onion and parsley

Fassolakia

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This is a classic Greek summer lunch dish and we enjoy some variation of it at least a couple of times a week. You can eat it warm, at room temperature, or cold as a salad. This dish does use quite a lot of olive oil, so don’t be faint-hearted. It should not be watery, so cook until most of the liquid from the vegetables has evaporated and the tomatoes have combined with the oil to make a delicious thick sauce.

Ingredients

Quantity Ingredient
1kg green beans, topped and tailed
1 onion, diced
3 garlic cloves, chopped
1 cup flat-leaf parsley
4 ripe tomatoes
2 teaspoons tomato paste, dissolved in 125 ml water
190ml extra virgin olive oil
salt
freshly ground black pepper
slices feta cheese, to serve
fresh crusty bread, to serve

Method

  1. Place the beans, onion, garlic and parsley in a large saucepan. Cut the tomatoes in half crosswise and grate the flesh coarsely into the saucepan, discarding the skins. Pour in the tomato paste mixture and the oil and season with salt and pepper. Sit a plate on top of the vegetables then cover the pan with a lid and bring to the boil. Cook for 15 minutes, then lower the heat and simmer for 30 minutes.
  2. Serve with slices of feta cheese and fresh crusty bread.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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