Green Beans with Potatoes or ‘Fasolakia me Patates’ in Greek is a vegetarian village classic Eva (and other Greeks) grew up with. As with many of Eva’s dishes, this recipe requires only a few simple ingredients and makes a great meal or side dish. Keep in mind the length of time the beans need to cook depends on not only your beans, but also how soft (or crunchy) you want them, so be sure to sample them as this delicious dish is cooking.
Flat green beans
2 medium sized potatoes
1 cup crushed tomato or tomato juice
1 medium sized onion
1/3 cup of water
1/2 cup of olive oil
1 table spoon of salt
Pinch of pepper
1/2 cup of white wine
Cut the edges off the green beans and slice each down the middle leaving the ends still connected. If your green beans are narrow, there’s no need to slit them down the middle. In a separate bowl, peel the potatoes and chop them into fours. Chop the onion and fill a cup with either crushed tomato or tomato juice.
Preheat a large pot on the oven at a high temperature. Once sufficiently heated add 1/2 cup of olive oil. Allow the oil to heat up and add the chopped onion. Saute the onions slowly till they receive a light brown color. Once ready, add the beans to the pot. Cover the pot, lower the heat to medium and allow the beans to cook for roughly 5 minutes.
At this point add a table spoon of salt, a pinch of pepper and 1/3 cup of water. The water is necessary to allow the beans to precook before we add the tomato juice. Cover the pot and allow the beans to cook for approximately 5 to 10 minutes. During this time stir the beans periodically until the water has completely evaporated.
At this point add 1/2 cup of white wine, the potatoes and the crushed tomato (or tomato juice). Work the ingredients together and cover the pot. Turn the heat on the stove to low and cook the beans till they become soft. This should take approximately 20 minutes. That said, periodically come back stir the contents and test to see how the beans are coming along. When the dish is ready all the juice should have evaporated with only the oil remaining.
With thousands of miles of coastline, it is not surprising that Greeks have developed numerous delicious ways of preparing fish. In this video, Eva show us how to prepare fish baked in the oven with onions, carrots, garlic, lemon, parsley and olive oil. We love this recipe for its simplicity and nutritional value. We hope you enjoy it as much as we do!
6 herring fillets (you can use a different type of fish if you prefer)
2 medium onions chopped
5-6 cloves of garlic (leave whole)
2 carrots coarsely chopped
4 small potatoes cut into small wedges
¼ a cup of chopped parsley
About ½ cup of olive oil
Salt and pepper
Juice from 1 ½ lemons
¼ cup of wine
1 glass of water
Clean the fish well and season it with salt, pepper, and a few drops of lemon juice. Set the fish aside in the fridge for about an hour.
Preheat the oven to 350 degrees.
Grease a large pan with a few drops of olive oil and place the fillets on the pan. Place the chopped onion on top on the fish. Add the garlic, carrots, and potatoes to the pan. Season the vegetables with a pinch each of salt and pepper, and the fresh parsley. Add about 1/3 a cup of olive oil, the remainder of the lemon juice, the wine, and water to the pan.
Cook in the oven at 350 degrees. After an hour take the pan out of the oven and turn the potatoes over on the other side. Put the pan back in the oven for another 30 minutes. It is now ready to serve, enjoy!