This is a traditional Cypriot and Greek recipe, called Fasolakia Yiahni. It is a family favorite all year round and is made with simple pantry ingredients.
Ingredients
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves of garlic minced
- 400 g potatoes cut in bite-size pieces
- 2 carrots cut in bite-size pieces
- 1/2 teaspoon of sugar
- 1 vegetable bouillon cube
- 1 teaspoon of tomato paste
- 1 can of chopped tomatoes 400g
- 500 g green beans fresh or frozen (cut the edges on the fresh ones)
- 1/2 teaspoon of oregano
- 1/4 teaspoon of garlic granules
- 1-2 bay leaves
- Salt and pepper
- 2 tablespoons of fresh dill
Instructions
- In a large pot, on a medium high heat, add the oil, onions and a pinch of salt and saute for a couple of minutes, until translucent.
- Continue with the minced garlic, potatoes and carrots, saute for 3-4 minutes until golden and season with plenty of salt.
- Add the sugar, all the spices and the tomato paste. Cook for a minute before adding the chopped tomatoes and veggie stock.
- Add 400ml of water, the green beans, and a generous pinch of salt.
- Bring to a boil, lower the heat, cover, and cook covered for approximately 30 minutes, stirring occasionally.
- Check if the potatoes and carrots are cooked, using a fork.
- Add the fresh dill and check the seasoning before serving.
- Serve them with vegan feta and bread!