In Greek: φασολάκια φρέσκα με ντομάτα, pronounced fah-soh-LAHK-yah FRES-kah meh doh-MAH-tah
This Theban version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side.
Note: This dish works well with all kinds of "string" beans, depending on which type is freshly available.
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- 2 pounds of fresh green beans or other long "string" bean
- 2 cups of tomatoes, peeled and finely chopped
- 2 onions, finely chopped
- 1 cup of olive oil
- 1 green pepper, thinly sliced
- 1 small bunch of fresh parsley, finely chopped
- 2-3 cloves of garlic, finely chopped
- 1/4 cup of water
- sea salt
- fresh ground pepper
Preparation:
Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)
Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.
Yield: 4 servings as a main dish, 6-8 as a side
Note: For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.