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Fasolakia
(Green Beans and Potatoes)
Carroll Family, Arlington, MA
“You are not aiming for crisp, bright-green beans with this
recipe. The beans should be soft and sweet. Be sure to soak up the delicious sauce with some bread. This dish is just as good the next day.” Corinne Carroll
INGREDIENTS Serves 6 to 8
1⁄4 cup olive oil
1 large yellow onion, sliced 2 cloves garlic, chopped
1 bunch fresh parsley, leaves roughly chopped, stems dis- carded
3 whole peppercorns
4 cups grated fresh tomatoes, or canned tomato sauce
Salt
Ground black pepper
1 pound russet potatoes, peeled and cut into 1⁄2-inch- thick rounds
3 carrots, peeled and sliced 1⁄2-inch thick
2 pounds green beans, trimmed
Plain yogurt, for garnish (optional)
Variation: Add 2 to 3 thickly sliced zucchini on top of the green beans before adding the parsley.
PREPARATION
1. Heat the oil in a Dutch oven over medium-high heat. Add the onions and sauté until lightly browned and translucent, about 8 min- utes.
2. Add the garlic, peppercorns and half of the parsley and cook 1 minute more. Stir in the tomatoes, season with salt and pepper and bring to a boil. Cook 5 minutes, stirring occasionally.
3. Stir in the potatoes and carrots, lower the heat
to medium and place the green beans in an even layer on top. If the liquid does not come up to about halfway up the green bean layer, add enough water until it does. Sprinkle the top with the re- maining parsley, cover and simmer about 1 hour, until the green beans and pota- toes are very tender. Serve, garnished with yogurt, if desired.
134 – TASTE OF HOME