Fasolakia (Green Beans in Olive Oil)
(Recipe adapted from Greek Cookery: 300 Traditional Recipes. Athens, 1996)
This is a very inexpensive, easy dish to make for dinner. You can serve it on its own or as a side. Sprinkle mitzithra on the top (or parmesan if mitzithra is unavailable) and be sure to have plenty of fresh bread to sop up the juices!!
- 1kg. (2lbs) fresh green beans
- 1 large onion, diced
- 4 potatoes (optional)
- 3 zucchini, sliced or red peppers (optional)
- 1/4 cup extra virgin olive oil
- 4 ripe tomatoes or 1 tin peeled chopped tomatoes
- 1 clove garlic, crushed
- Parsley (fresh or dried)
- Salt, pepper
- Pinch of sugar
Clean and wash the beans and zucchini thoroughly. Heat the oil in a pot and saute the onion. Add the remaining ingredients except the potatoes, along with a little water, and let simer for 20 minutes, then add the potatoes, cut into quarters. If necessary, add a little more water and cook until well done. Serve lukewarm.
Variation: The sauteing of the onion may be omitted and all the ingredients placed in the pot at once. This makes the dish lighter.
Isobel’s Notes: I usually use the pressure cooker for this without sauteing the onion…15 minutes and then let it simmer without a lid until the juices have reduced. (add the potatoes during the simmering stage) I don’t add as much tomato as is suggested in the recipe. You can adjust to your taste. I like to add the red pepper – to me, this tastes the best.
Kali sas orixi! (Good eats!)