Cook what you grow
Greek-Style Braised Pole Beans with Tomatoes
Fasolakia, the Greek taverna classic: pole beans braised slowly in olive oil, tomatoes, and dill with potatoes until silky, served with feta and bread.
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Ingredients
serves 4From the garden
- 1½ lb pole beans (flat romano types are classic), topped, tailed, and snapped into 2-inch lengths
- 1½ lb ripe tomatoes, grated on a box grater, skins discarded
- 1 large yellow onion, diced
- 3 cloves garlic, sliced
- 2 medium waxy potatoes, cut into large chunks
- ¼ cup fresh dill, chopped
From the pantry
- ½ cup olive oil · a generous pour is traditional, not a typo
- 1 tbsp tomato paste
- 1 pinch sugar
- 4 oz feta, in thick slabs (optional) · for serving
- crusty bread (optional) · for the sauce
- salt · to taste
- black pepper