Fasolakia me Patates – Green Beans with Potato

Every once and a while I like to go back to the basics of Greek cooking; simple and wholesome. Similar to most cuisines, the simplest dishes are usually the best because the exhibit fresh clean ingredients with comforting flavours. I was inspired to make Fasolakia me Patates after watching at episode of Master Chef Canada. In this particular episode the host from Master Chef America was on and he reveiled the mystery box ingredients to the final 4 contentsants. The guest judge for this episode was Joe Bastianich and his choice of ingredients were simple Italian food items such as veal tenderloin, Parmesan cheese and calamari. The contentsants were to prepare a simple, basic Italian dish featuring some of the ingredients in the mystery box. Then later yesterday I was watching The Chew and again I was reminded that simple is best when Michael Symon was making the classic Greek cookie – Koulourakia. And so, after getting my fix of cooking shows I set out to make this traditional vegetarian dish that is simple and wholesome.Fasolakia me Patata2 lbs fresh green beans

3 red potatoes, quartered

1 onion, diced

3 to 4 garlic cloves, diced

1 cup tomato pulp

4 cups boiled water

1 cube chicken or vegetable stock

1 tbsp sweet paprika

1/2 tbsp cumin

1/8 tsp cinnamon

3 bay leaves

salt

pepper

1. After cutting the ends of the green beans give them a good cold rinse because placing them in the roasting pan.

2. Rinse and quarter the potatoes. Place the potatoes with the green beans in the pan along with the onion and garlic.

3. Dissolve the chicken or vegetable stock in 4 cups of boiled water and pour over the vegetables along with the tomato pulp and toss gently.

4. Next season the vegetables with the paprika, cumin, cinnamon, salt and pepper. Toss the ingredients once more so that the seasoning can disperse throughout the pan.

5. Cook the beans in a 425F preheated oven for 45 minutes covered with a lid. After 45 miniutes uncover the beans and continue cooking for 30 minutes so that most of the liquid is evaporated. You don’t want soupy green beans but you do want them to be saucy. Reduce the heat from 425F t0 400F.

6. Serve as a side dish with roasted chicken or any protein for that matter or just enjoy it as is with crispy bread.

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