Fasolakia are one of my favorite Greek recipes and especially in the summer with all the fresh green beans and tomatoes. Almost all the main ingredients were local: tomatoes (read previous post), potatoes, zucchini and green beans. Olive oil, probably being THE most important ingredient, is not local, but it was made by my family in Greece (so that’s symbolically local to me, right?). This dish takes a LOT of olive oil, just when you think you have added enough you have to keep pouring. For health reasons I wimp on the oil and add some broth instead of water to braise the vegetables. The best thing about summer is you can use really ripe tomatoes in the pot instead of canned tomato sauce, of course peel them beforehand so that you don’t have chewy skins in your dish. I picked up the potatoes at the Fair Food Farmstead and they were amazing, so naturally buttery!!!
Fasolakia (serves 3-4)
- 1 medium onion, chopped
- 1 pint green beans, trimmed
- 1-2 potatoes, peeled and quartered
- 1 zucchini, sliced
- 2 ripe tomatoes, peeled and chopped
- 1/3 cup olive oil
- fresh mint leaves chopped (I used dried leaves)
- salt and pepper
- water or broth
Saute the onions in the olive for a minute and then throw the green beans and potatoes on top of the simmering onions to flavor them a bit. Add the tomatoes, mint and about a cup of water or broth. Cover and let everything come to a rolling boil. Lower heat and allow to simmer until potatoes are just tender, then add the zucchini. Uncover and let the liquid boil down. Season with salt and pepper.
*Casualty of dinner, my favorite plate. Luckily I have 3 more…I think.