Braised Green Beans and Potatoes in Tomato Sauce

Name: Braised Green Beans and Potatoes in Tomato Sauce (Fassolakia Ladera)
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: freshly ground black pepper; 1 pound (500 g) potatoes, cut into 1½-inch (4-cm) cubes; Feta cheese, for serving (optional); Fresh country bread, for serving (optional); 1½ cups (90 g) chopped fresh flat-leaf parsley; 1 tablespoon sea salt, or to taste; 2 pounds (1 kg) fresh runner beans or young green beans, ends trimmed; 4 to 5 vine-ripened tomatoes, quartered and pureed in a blender (yields about 3 cups/720 ml), or 3 cups (720 ml) canned diced tomatoes, with their juices; ⅔ cup (160 ml) olive oil; 3 cloves garlic, coarsely chopped; 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes to taste; 2 cups (320 g) coarsely chopped onions

Fassolakia Ladera

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Stringless green beans (probably the only kind you can get in the United States) became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish, we had to slave for hours trimming each one of the flattish beans—a kind of runner bean—that we cooked. Tender green beans are so much easier to prepare, but their taste lacks the meatiness of those old beans we called barbounia—“red mullet,” likened to the dain

Ingredients

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Main Courses

Alison Stattersfield

3 years ago from United Kingdom

I had some runner beans in the freezer that needed eating up and so this was a good recipe for the job. I used passata for the tomato element which seemed to work well, though fresh would have been better. A hearty dish.

The licensor does not allow printing of this title