Fasolakia Giahni (Braised green beans in tomato sauce)

One of my favourite summer dishes is fasolakia (runner beans).  In Greece we get two types of green beans.  Barbounia, which are flat and tsaoulia, which are round.  I always buy barbounia as they are much more tastier.  Although my mother used to make this dish with lamb, I always prefer to make this vegetarian version.  In Greece they love red sauces and they usually add tomato paste as well, but  I love the sauce to be very light so I only use ripe fresh tomatoes in summer and during winter when I cook frozen beans I add whole tomatoes in tomato juice, which is almost like fresh tomatoes.

Fasolakia Giahni (Braised green beans in tomato sauce)

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients:

• 1 kilo of fresh or frozen green beans (I prefer runner beans called barbounia)
• 1 big onion, finely chopped
• 1- 2 cloves of garlic, finely chopped (optional)
• 2 big potatoes cut in 4 or 6 pieces each
• 4 – 5 ripe fresh tomatoes or 1 can (440 grams) of whole tomatoes with their juice
• 1/4 cup of olive oil
• ½ bunch of fresh parsley finely chopped (about 1 cup)
• Salt and freshly ground black pepper
• 1 - 2 cups of water

Directions:

1. Cut the ends and strings of the beans and wash them.  Place them in a colander to strain.
2. Heat the olive oil in a saucepan and sauté the onion and garlic until translucent.
3. Add  the beans and the potatoes and mix for 3 - 3 minutes.  Season with salt and pepper.
4. In a food processor blend the tomatoes and add all the other ingredients, as well as some water to cover them,  cover with lid and simmer for about 1 hour,  until water has evaporated and we have a nice sauce.
5. Ten minutes before the end mix in the parsley.

Serve with feta or olives during Lent.

Tags: fasolakia, healthy, Ladera, lenten, nistisima, runner beans, Vegan, Vegetables