Flexitarian Kitchen

Fasolakia Lathera



Braised Romano Beans with Cherry Tomatoes and Potatoes

Serves Serves 4Ready in 45 min

Greek comfort food: tender Romano beans, tomatoes and potatoes, inspired by the traditional dish called fasolakia lathera, where seasonal vegetables are cooked in plenty of olive oil. Romano beans hold their shape longer than common green beans, a big plus when braising or stewing. I have opted to use less olive oil in this preparation, so the result is a lighter dish with plenty of taste and less oil. Delicious!

Ingredients

  • – 1/3 cup (80 ml) extra virgin olive oil
  • – 1 cup (140 g) coarsely chopped onions
  • – salt and freshly ground pepper
  • – 3 garlic cloves, minced
  • – 1 1/2 lb (680 g) Romano beans, trimmed and cut into 2.5-inch pieces
  • – 1 lb (450 g) Yukon Gold potatoes, cut into 2-inch cubes
  • – 3 cups (420 g) cherry tomatoes, halved
  • – 1/2 cup (14 g) fresh dill or Italian parsley, divided
  • – 1/2 tsp red pepper flakes
  • – 1/2 cup (120 ml) vegetable stock or water, if needed
  • – 1 cup (120 g) feta cheese, roughly broken up, for garnish

Preparation

Heat four tablespoons of olive oil in a deep skillet. Add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, for about 5 minutes or until the onions are soft.

Add the garlic, Romano beans and red pepper flakes. Cook for 5 minutes longer or until the beans are well coated with olive oil.

Place the potato chunks on top of the beans and onions and bury them gently between the beans. Add the cherry tomatoes on top. Season with salt and half of the dill or parsley. Bring to a brisk boil, then reduce the heat immediately. Simmer for about 15 minutes or until the potatoes are soft and easily pierced with a knife. Check once in a while to make sure there is enough liquid in the pan to keep the vegetables moist; add a bit of vegetable stock if not. Do not overcook the potatoes, as they will continue to soften with the remaining heat.

Transfer the vegetables to a serving platter and sprinkle with the feta cheese, the remaining parsley or dill, and olive oil. Adjust the seasoning to taste. Serve at room temperature with bread or as a side dish with meat.