Lovely, tender green beans, cooked slowly with potatoes in a fresh tomato sauce, with a really refreshing basil kick! Serve with feta cheese and nice crusty bread!

Serves: 5 Preparation time: 30′ Cooks in: 50′ Ready in: 1:20′

1 kg green beans, fresh or frozen
2 large potatoes, chopped
1 large onion, finely chopped
1-2 garlic clove, finely chopped
40gr ripe tomatoes grated
1 cup fresh parsley, finely chopped
1 cup fresh basil, finely chopped
2/3 cup extra virgin olive oil
1 tsp sugar
¼ cinnamon
salt, black pepper freshly ground


Step 1
Place a large pan with heavy bottom on high heat with ¼ cup water and stir in onion and garlic until tender and liquid evaporates. Add olive oil and cook onion and garlic for 1-2 minutes.

Step 2
Add green beans and a little water and bring stew to a boil. Add tomato, sugar, cinnamon and season with salt and pepper, simmering for 15 minutes or until beans are half cooked. Add more water if necessary.

Step 3
Stir in parsley and basil and simmer for another 15-20 minutes, until beans are cooked and liquid is absorbed. Let stew cool slightly and serve warm.

Photo George Drakopoulos – Food styling Elena Jeffrey

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