Katerina’s Fasolakia

What’s your favourite Greek food? Many of you told us how you love our more traditional Greek recipes. Remember Katerina’s arakas from a few weeks ago? So this week we’ve got another classic for you. Fasolakia. This is a dish we usually make in late spring-early summer in Greece.

Fasolakia is the name for green beans in Greece. Strolling around the farmers’ markets one sees many types of green beans at this time of the year. And as tomatoes are at their best, we couldn’t but share with you a recipe that combines both.

As with most traditional Greek recipes, you only need a few ingredients and lots of care. Take your time when preparing Fasolakia, and let them slowly cook, so that they become mellow and tender. This recipe is also my mother’s.

This dish needs, of course, a mature feta cheese and some warm crusty bread. If you eat it al fresco then it’s even better. So come into my family’s kitchen and cook with us this wonderful dish.

Serves 4

650g green beans
2 small red onions
240g grated tomatoes or tomato passata
1 tsp tomato puree, stirred into 1 cup of hot water
4 tbsp olive oil plus more for serving
Salt, pepper

Finely grate or chop your onions. Place your beans, onions and olive oil in a large pot, along with 4 cups of water. Bring to the boil and then simmer for 15 minutes, covered, until your beans are soft. Add the tomatoes, tomato paste in the water, and season with salt and pepper. Bring to the boil and simmer for another 30-45’, until the beans are very tender, the water has evaporated and you are left with a loose tomato sauce.

Serve with more olive oil, feta cheese and crusty bread.

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