Fasolakia (Greek Green Beans)
Commonly known as strapatsada, this uncomplicated creation is crafted from only three components: eggs, tomatoes, and olive oil. Surprisingly, the combination yields a remarkable depth of flavor. It's perfect to enjoy with crusty bread and feta as a meal at any time of the day, or as a delightful addition to a meze assortment. Whether served hot or cold, I have to admit, I prefer this dish even more when it's been chilled in the fridge overnight!
Ingredients
- ¼ cup extra virgin olive oil
- 1 small onion, grated
- 1 ½ pounds fresh green beans, trimmed
- 4 medium tomatoes, pureed
- 2 medium yellow potatoes, peeled and cut into wedges
- ½ teaspoon salt, or to taste
- ground black pepper to taste
- 1 pinch white sugar (Optional)
- 1 cup water, or as needed
Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
- Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.
Nutrition
Calories: 289kcalCarbohydrates: 39gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 317mgPotassium: 1184mgFiber: 10gSugar: 8gVitamin C: 69mgCalcium: 97mgIron: 3mg
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