Fassolakia me Kolokithakia Ladera:
Stewed Green Beans and Zucchini
A simple, delicious and very common summer vegetable side dish from Greece.This dish is described as “lathero” which means a dish with lots of olive oil.
1 pound of fresh green beans (can use purple beans)
¾ pound of small zucchini
¾ pound potatoes, cut in half or quartered if large
1 medium onion, diced
2-3 cloves garlic, chopped
1 large tomato, puréed (can substitute 1 small can diced tomatoes)
1/3 cup of extra virgin olive oil
1 teaspoon of salt
½ to 1 cup parsley chopped
3 tablespoons mint chopped, optional (add at the very end)
Snip the ends off the beans.Trim the ends of the zucchini and cut in half, crosswise.
In a sauté pan warm the oil and sauté the onions and garlic, sprinklingwith salt, until tender, about 6 minutes. Add the beans, the parsley and toss for 2 minutes to oil them. Arrange the potatoes then zucchini on top of the beans in layers, sprinkle with salt and pour the pureed tomato over them.
Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or more, until potatoes and beans are cooked and most of the juices are absorbed. Do not stir but occasionally shake the pot. Check regularly and add a little water if needed.
Let the beans cool for at least 15-30 minutes before serving. “Fassolakia” are eaten hot or cold. They can be refrigerated and are equally tasty the next day. Serve with feta cheese and rustic bread