Greek beans with potatoes and tomatoes

Ingredients for 6 servings:

• 1 kg beans, green, young
• 150 ml olive oil
• 3 m.-sized onion(s)
• 1 chili pepper(s), fresh or 0.5 tsp chili flakes, dried red
• 1 bunch of parsley
• 3 m.-sized potatoes, peeled and cut into larger pieces
• salt and pepper
• 2 cans of tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Fassolakia ladera

Wash the beans and trim the ends. Roughly chop the onions and sauté in half the olive oil for 3 minutes. Add the parsley, the deseeded and chopped chili pepper, and the beans; mix well. Season with salt and pepper. Arrange the potatoes on top and do not stir. Scatter the tomatoes over the top. Pour over the remaining olive oil. Reduce the heat to low and cook for 45 minutes. Check occasionally to make sure there is enough liquid; add a little more stock if necessary. Remove the pan from the heat and let it cool slightly. Serve with baguette and feta cheese (it will no longer be vegan).