Here you have Greek green beans in a gorgeous, lush tomato sauce. You’re in for a treat. This recipe was and still is my favorite recipe. There is just something to be said about this combination—how warming it is and the memories that flow through my mind while making it!
2 Tbsp extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, roughly chopped
5 cups green beans
3 medium-sized potatoes, cut into quarters then halved
1/2 cup fresh parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1 zucchini, cut into 1 inch cubes
1 – 13.5 oz can Roma tomatoes, unsalted
1 tsp coconut sugar
1/2 tsp tomato paste
Salt and pepper, to taste
Boiling water to cover mixture
In deep pot, heat olive oil for 1 minute, then add onion and garlic. Cook down on low heat until onion is translucent. Add beans and potatoes to pot and cook for about 3 minutes on medium heat, stirring occasionally to avoid burning. When potatoes and beans begin to develop a nice golden color, add parsley, mint, zucchini, tomatoes, coconut sugar and tomato paste. Simmer mixture for around 10 minutes on medium heat, stirring often to avoid burning. Add salt and pepper to taste.
Increase heat to high and add hot water to cover beans and potatoes. Bring to a boil, then simmer on low heat with lid on for about 20 minutes. Make sure there is always water in the pot. You don’t want this to be a soup-like dish, but you definitely want some extra liquid so you can enjoy that beautiful sauce with a slice of bread at dinner!
This dish is traditionally enjoyed with feta, so look for plant-based feta to serve with this recipe!