Green beans with potatoes

Ingredients for 4 servings:

• 500 g green beans
• 3 large tomatoes
• 3 large potatoes
• Olive oil for frying
• 1 medium-sized onion(s), diced
• 100 ml white wine
• 1 tbsp tomato paste
• 200 ml meat broth
• ½ bunch parsley
• 3 spring onions
• 1 lemon(s), zest
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Fasolakia me potatoes

Trim the ends of the beans. Split the beans in half and wash them. Halve the tomatoes. Cut one half into 1 cm pieces. Grate the other half with a kitchen grater until it forms a kind of sauce. Peel the potatoes and cut them into 1-2 cm pieces. Tip: I always blanch the beans for about 15 minutes; this makes the dish cook faster. Put olive oil in a pot and sauté the onion. Add the tomato paste. Briefly sauté the potatoes, then deglaze with a little white wine, stock, grated tomatoes, and tomato pieces. Season everything with salt and pepper and simmer uncovered for 20 minutes. Then add the blanched beans and simmer for another 5-10 minutes, depending on how firm the beans are (you may want to cover them now, depending on how much liquid is left). Finally, add the lemon zest, parsley, and spring onions and cook briefly again, seasoning if necessary. This goes well with lightly roasted meat such as lamb, gyro, or meatballs. Vary it with a bit of garlic and some white bread.