This vegetable dish is popular around the Mediterranean. In Arab countries it is known as loubieh bi zayt. In Turkey it goes by the name zeytinyağlı taze fasülye. Spaniards call it judías verdes con tomate.
The long cooking time is necessary for the authenticity of the dish. The beans should be well cooked and soft.
Fassolakia
Course: VegetablesCuisine: GreeceThis vegetable dish is popular around the Mediterranean. In Arab countries it is known as loubieh bi zayt. In Turkey it goes by the name zeytinyağlı taze fasülye. Spaniards call it judías verdes con tomate.
Ingredients
Olive oil — 1/2 cup
Onion, thinly sliced — 1
Green beans, trimmed — 2 pounds
Tomatoes, seeded and chopped — 1 pound or 2 cups
Water — 1 cup
Parsley, minced — 2 tablespoons
Salt and pepper — to taste
Directions
- Heat the oil over medium flame in a large saucepan. Add the onion and saute until wilted and translucent. Add green beans and saute, stirring frequently, until heated through, 3 to 4 minutes.
- Stir in the tomatoes, water, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the green beans are well cooked, 30 to 40 minutes.
- Adjust seasoning and serve immediately, at room temperature or chilled.
Fassolakia Notes and Variations
- Add some chopped zucchini and potatoes along with the green beans if you like.
- Saute 1 tablespoon garlic along with the onions.
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