- 1 lb fresh green beans, washed, trimmed
- 1 lb yukon gold potatos, washed and cut into med cubes
- 1 large yellow onion, small diced
- 1 tsp cumin
- 2 tsp dried oregano
- 1 28 oz crushed tomato
- 2 dry or fresh bay leaf
- water just to fill surface
- Kosterina EVOO
- salt and pepper to taste
- fresh chopped parsley for garnish
- In a large dutch oven, heat ¼ cup of kosterina EVOO over medium heat. Add the onions and sweat until tender. Follow by adding cumin, oregano and cook another 2 min.
- Season potatoes with salt and pepper and add to the pot and cook for 2 min then add crushed tomatoes, bay leaves, and water. Bring to a boil then lower to simmer. Cover and simmer for 45 min.
- In a separate pot with salted water, bring to a boil and blanche beans and cool in ice bath. Add green beans to the Fasolakia at the 40 min mark or just about done and stir pot. (note: you can add the beans to the same pot instead of cooking separately. I prefer to cook separately so the green beans keep its bright green color)
- Taste and season accordingly. Add chopped parsley for garnish and serve with rice pilaf, sliced baguette or pita bread.
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