Fasolakia Yiahni (Greek Braised Green Beans)
Servings 4 people
Equipment
- 4-Quart Saute Pan
- Cutting Board
- Chef's Knife
- Peeler
- Pairing Knife (optional)
Ingredients
- ⅔ cup extra virgin olive oil
- 1 large sweet or yellow onion thinly sliced
- 2-3 garlic cloves minced
- ½ teaspoon cinnamon optional
- salt and pepper to taste
- 2-3 gold or red potatoes (about 1 pound) peeled and cut into 1 ½ inch pieces
- 1 15-ounce can diced tomatoes (or 2 large ripe heirloom tomatoes, chopped)
- ⅔ cup water
- 1 ¾ pounds green beans cleaned and trimmed (very long pieces can be cut in half)
- 3-4 tablespoons chopped fresh parsley
Instructions
- In a 4-quart sauté pan, heat most of the olive oil over medium heat, reserving ¼ cup for later.
- Add the onions and sauté until soft and translucent; about five minutes.
- Add the garlic and cinnamon, if using. Sauté until fragrant; about one minute.
- Add the potatoes, tomatoes, one teaspoon sea salt, and some black pepper. Stir until everything is combined.
- Add in the water and let come to a gentle boil. Top with green beans and sprinkle with a little more salt and black pepper.
- Cover, reduce heat to medium-low, and let simmer for 30 minutes.
- Remove lid and stir in the softened green beans.
- Cover again and let simmer an additional 10-15 minutes, or until the potatoes are cooked through and beans are very tender.
- Remove lid and stir in the parsley. Let cook an additional three minutes.
- Remove from heat, taste, and adjust seasoning with salt and pepper to your liking.
- Drizzle in the rest of the olive oil.
- Serve with feta and good crusty bread.