This is a traditional Greek dish made with green beans, potatoes, and slowly cooked in a tomato base. It’s full of flavour and makes for a great veggie main. Dunk some crusty bread to scoop up all the sauce and it’s absolutely delicious!
Serves: 4
Ingredients
- 2 tbsp olive oil
- 325g green beans, ends cut off
- 2 large potatoes, peeled and cut into large chunks
- 1 carrot, peeled and diced
- 1/2 yellow onion, sliced
- 1 cup canned tomatoes, roughly chopped (or puréed)
- 1 tsp tomato paste
- 1 1/4 cup water
- pinch of salt and pepper
- juice of half a lemon
Method
- In a large pot, heat the olive oil, then add the onion and season with a pinch of salt. Sauté until soft, stirring occasionally. Once soft, stir in the tomato paste and 1/4 cup of water – save the rest of the water for later.
- Add the carrots, potatoes, and green beans, stirring to combine. Then add the canned tomatoes along with the rest of the water. Stir, then let simmer with the lid on for about 1 hour or longer if needed. You want the beans and potato to be soft.
- Once done, remove from the heat and add a squeeze of lemon juice on top. Season with a good pinch of salt and black pepper.
- Serve with bread on the side to dunk in the sauce.
