I was given a bag full of fresh green beans, heirloom and plum tomatoes by my mother-in-law, all organic from her garden. The first thing that came to my mind was making Greek green beans in tomato sauce. This dish is called Fasolakia and it is very simple dish with the green beans being braised in the tomato sauce until they are soft and become nice and sweet. The recipe I have used here is really just the base and from here you can add whatever you like, potatoes are a common extra.
I love Greek food and I really miss my best friend who now lives with her little family on the other side of the globe. Eating this dish kind of brought her closer to me, at least for that moment.
To serve this dish with quinoa is not the most traditional way to do it but both me and my fussy toddler son liked it and of course the health factor! 😋
- 4 cups chopped fresh or tin tomatoes (I used mixed heirloom and plum tomatoes)
- 1/2 kg green beans (washed and cut into bite sizes)
- 1 medium onion (diced)
- 3 large garlic (chopped)
- 1 tbsp olive oil
- 1 1/2 tsp himalayian salt
- 1/2 tsp dried oregano
- a handful of chopped parsley
- Serve with quinoa and crumbles of feta cheese.
- In a large sauce pan heat the olive oil over medium heat. Add onions and saute until golden brown. Add the garlic and saute until cooked.
- Add tomatoes, green beans, oregano, salt and let them simmer in low heat until the beans are soft, about 30- 40 minutes.
- Turn the heat off, mix in parsley and serve with quinoa and garnish with crumbled feta cheese.