Along with stuffed tomatoes, “fassolakia ladera” are the essence of Greek summer cooking. Some people add sliced zucchini in the same pot. They can be eaten hot or cold, and can be refrigerated. They are equally as tasty the next day, though the potatoes should be consumed on the first day as they are not as tasteful if refrigerated.
2 pounds runner beans or any kind of fresh (or frozen) green beans
1/2 – 3/4 cup olive oil
2 cups onions, chopped
3 cups fresh tomatoes, grated
1 1/2 cup flat-leaf parsley, chopped
1/2-1 teaspoon fresh chili pepper chopped (optional)
3-4 medium potatoes, peeled and cut in 1 ½ -inch cubes
- Wash and dry the beans. Cut a small piece off both ends and string the beans using a very sharp knife. (If you have it you can also use the special tool that strings and slices the beans at the same time).
- Warm the oil in a sauté pan and sauté the onions, sprinkling with salt, until tender (about 6 minutes).
- Add the beans, the parsley and the chili and toss for 2 minutes to oil them. Arrange the potatoes on top of the beans in one layer, sprinkle with salt and pour the grated tomato over them.
- Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or more, until potatoes and beans are cooked and most of the juices are absorbed.
- Do not stir but occasionally shake the pot. Check regularly and add water if needed.
- Let the beans cool for at least 15-30 minutes before serving, they are best eaten at room temperature.