Green Beans in Tomato Sauce with Potatoes commonly known as Fasolakia in Greek is a family favorite which is very filling and full of flavor. It’s great on cold winter days, warms you up and is simply delicious! Served with keftethes your guaranteed to be full and satisfied!
- 1-2 Lbs fresh green beans or 1 bag frozen French cut or whole green beans
- 1 can / 28 oz of either diced tomatoes or crushed tomatoes.
- 2 tbsp tomato paste
- 1 cup water; ½ cup if using frozen beans
- 1/4 cup extra virgin olive oil
- 1 bunch of fresh dill, finely chopped
- 1 onion finely diced
- 5 -6 potatoes chopped into quarters or smaller if desired
- 1 tbsp chicken bullion for flavor
- ¼ tsp salt
- ¼ tsp pepper
- Add green beans, onion and dill to large pot
- Add in canned tomatoes or crushed tomatoes, oil, salt and pepper. Top with the water.
- Let this all come to a boil and turn to medium to low heat and let simmer for ½ hour.
- The beans should begin to get tender, then add cubed potato and let simmer for 1 hour.
- Stir often as water will evaporate while simmering, you can add water as will thicken up with paste.
- When beans and potatoes are cooked and tender, add tomato paste and chicken bouillon, let simmer into the tomato sauce. Add salt and pepper to taste if needed.
- Serve this dish with chunks of feta cheese and Greek Keftethes (meatballs) and fresh bread for dipping.
- 1 LB ground beef
- 2 eggs
- ¼ tsp seasons salt, ¼ tsp sea salt, ½ tsp black pepper
- ¼ tsp. mint or you can use fresh about 1 handful pureed, or finely chopped
- ½ tsp. oregano
- 1 onion grated or pureed.
- ¼ cup extra virgin olive oil
- ½ cup bread crumbs
- Mix ground beef, eggs, and all spices together.
- Combine in the onion, and oil. Mix together real well, should be pretty moist mixture.
- Add in the bread crumbs mix well together. The meatballs should form and stay in a nice ball.
- Form your meatball I use 1 tsp of meat for each meatball. Coat them lightly in flour.
- Prepare your skillet with your oil, about 2 cups. When oil is hot, turn to medium heat, and slowly put in the balls.
- Brown each of the meatballs turning them often. Put them on paper towel to soak up excess oil, garnish with chopped onion.