Description
Traditional Greek recipe where green beans are lathered in extra virgin olive oil and simmered with potatoes, tomatoes, & fresh herbs. The result is a tender & velvety medley of fiber-rich stewed vegetables.
Ingredients
8 tablespoons extra virgin olive oil
1.5 lbs. haricot verts, trimmed & cut in half
1 yellow onion, chopped
4 cloves garlic, minced
1 can (15 oz.) petite diced tomatoes
1 medium russet potato, peeled & cubed
2 teaspoons organic honey
1 teaspoon ground cumin
2 tablespoons dried oregano
2 bay leaves
2 tablespoons fresh parsley, chopped
water
salt
black pepper
Instructions
- In a large pot, heat 6 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 4 minutes. Add garlic and cook for an additional 2 minutes, stirring frequently. Add potatoes and stir. Cook for 3 minutes.
- Add haricot verts. Add 2 additional tablespoons EVOO and stir until vegetables are completely lathered. Add canned diced tomatoes, honey, ground cumin, dried oregano, bay leaves, & 1 tablespoon chopped fresh parsley. Stir to combine.
- Add water just so beans and potatoes are almost completely covered. Cover, turn heat down, and simmer for 40 minutes.
- After time is up, gently prick potatoes with a fork to ensure they are tender. Water should be mostly absorbed and beans should be soft, but not mushy.
- Pick out bay leaves and discard. Serve immediately as a main dish or as a side with your favorite recipe. Garnish with remaining chopped fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish, Lunch, Dinner
- Method: One-Pot
- Cuisine: Greek
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