Beans and Potatoes (Fasolakia)

The perfect recipe for everything coming from the garden right now! Ok, full disclosure, I didn't grow potatoes this year, but everything else for this Greek classic came fresh from the backyard!

Ingredients:

3 tbsps olive oil

1 small onion, finely chopped

1 - 2 tsps minced garlic

2 large, juicy tomatoes, diced (or use canned diced tomatoes)

pinch of sugar

1 tbsp tomato paste

1 lb green and yellow beans 

3 medium Yukon gold potatoes, cut in wedges

Salt and pepper to taste 

1/2 tbsp fresh chopped mint

2 tbsps fresh chopped parsley

water

zucchini flowers (optional)

Heat the olive oil in a large skillet to medium then add the onion and cook until translucent. Add garlic and stir 1 minute before adding the tomatoes and a pinch of sugar. Simmer on low for 10 minutes. Stir in the tomato paste and remove from heat. Add the mint and parsley.

Place the beans and potatoes in a 13 X 9" baking dish and salt and pepper to taste. Spoon the sauce on top.

Add enough water to partially cover the vegetables. Pour it into the dish on the side so as not to disturb the tomato sauce. Cover dish with foil and bake in a 375°F oven for 1 hour.

Then uncover and return to the oven for another 1/2 hour. The potatoes should be fork tender. If you'd like to add zucchini flower, just tuck them into the sauce for the last 10 or 15 minutes. 

Serves 4-6

Adapted from: herbsandflour.com

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