Prep time: 10-15 mins 
Cooking time: 1 hour
Serves: 4

Most of our Greek friends agree that their yiayia has cooked them this dish at one time or another. It's a homely favourite that's been made in Greek kitchens for many years. A rich tomato sauce with green beans and potatoes is a hug in a bowl. We also like making this dish with artichokes, there’s a recipe for that in our cookbook Peináo. This recipe is our go-to for vegetarian dinners, it's a dish we love to prepare for friends who want something filling but also full of flavour. Don't forget to soak up all those delicious juices with some crusty bread.  

Ingredients

• 80 ml (⅓ cup) extra virgin olive oil  

• 1 large brown onion, roughly chopped  

• 3 garlic cloves, sliced  

• Half a bunch of oregano leaves, chopped 

• 2 roma tomatoes, chopped 

• 450 g desiree potatoes, peeled and cut into chunks 

• 300 g long green beans, trimmed  

• 2 tablespoons tomato paste   

• 400 g tin Harris Farm Australian diced tomatoes  

• 250 ml (1 cup) boiling water  

• Crusty bread, to serve 

Method

1. Heat the olive oil in a large saucepan over medium heat, add the onion and cook, stirring occasionally, for 10 minutes, until the onion is soft. Add the garlic, oregano leaves and tomatoes and cook, stirring occasionally, for a further 10 minutes. Season with salt flakes and cracked black pepper.  

    

    

2. Add the potato, green beans, tomato paste, diced tomatoes and boiling water and bring to a simmer. Cook for 40 minutes or until the potato is tender and the sauce has reduced and thickened.  

    

    

3. Transfer the fasolakia to a serving plate and serve with crusty bread.