Green Beans with Potatoes and Tomatoes
There are many versions of this Fasola Stew, but they are essentially the same. This dish is very typical of Sicily, Southern Italy, and Greece where it is called Fasolakia.
- 1 pound frozen string beans
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 medium potato, peeled and diced
- Olive oil (about 1/4 to 1/2 cup)
- Salt and pepper to taste
- 1 teaspoon dried mint leaves (optional)
In Dutch oven, saute onion and garlic in oil. Add paste and fry for a few minutes. Add 1 cup of water and mix to make a sauce. Add frozen beans and potatoes, mix and cover pot. Cook over low heat about 1/2 hour until vegetables are tender. Stir stew occasionally and add water if stew starts to seem dry. Fasola Stew should not be soupy and can be eaten hot or at room temperature.
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