Fasolakia Ladera

Ingredients

• 1 kggreen beans — trimmed
• 400 gtomatoes — grated
• 2potatoes — wedged
• 1onion — chopped
• 150 mlolive oil
• dill — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables. Trim the ends of 1 kg green beans and cut them in half if they are particularly long. Peel and dice 2 potatoes into 2 cm cubes for even cooking. Finely chop 1 onion to release its flavor quickly when cooked.
2. In a large, heavy-bottomed pot or deep skillet, heat 150 ml olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, stirring occasionally to prevent browning. This should take about 5-7 minutes, and the onion should smell sweet and fragrant.
3. While the onion is cooking, grate or finely chop 400 g tomatoes. Once the onion is ready, add the tomatoes to the pot, stirring to combine them with the onion and oil. Allow the mixture to cook for a few minutes until the tomatoes begin to break down and form a sauce.
4. Add the green beans and potato cubes to the pot, stirring to coat them well with the tomato and onion mixture. Pour in enough water to just cover the vegetables, ensuring they will cook evenly. Increase the heat to bring the mixture to a gentle simmer.
5. Once simmering, reduce the heat to low and cover the pot with a lid. Allow the vegetables to braise for about 30-40 minutes, stirring occasionally. The dish is ready when the green beans are tender and the potatoes are soft enough to be easily pierced with a fork.
6. Season the Fasolakia Ladera with fine sea salt and black pepper to taste. Stir in a handful of chopped dill for a fresh, aromatic finish. Serve the dish warm or at room temperature, allowing the flavors to meld and enhance the simple ingredients.