greek-green-beans-fasolakia

🥘 Ingredients

• extra virgin olive oil
  1/4 cup
• yellow onion (finely chopped)
  1
• garlic cloves (minced)
  5
• ground cumin
  1 tsp
• dried oregano
  2 tsp
• peeled whole tomatoes (canned)
  28 oz
• water
  1 cup
• bay leaf
  1
• green beans (trimmed and cut into 1 1/2-inch pieces)
  1.5 lbs
• Yukon Gold potatoes (cut into small pieces 1/2 to 3/4-inch)
  3
• Kosher salt
  to taste
• black pepper
  to taste
• water
• fresh lemon juice
  2 tbsp
• fresh parsley leaves (chopped)
  1/2 cup
• extra virgin olive oil
  1/4 cup

🍳 Cookware

• oven
• Dutch oven
• oven
• oven

1. 1

   Preheat your oven to 300°F. Soften the onions. In a large Dutch oven , heat half of the extra virgin olive oil over medium. Add the yellow onion and cook until tender, stirring occasionally, about ⏱️ 5 minutes . Then add the garlic cloves , ground cumin , and dried oregano . Cook another ⏱️ 2 minutes , stirring regularly.

   extra virgin olive oil: 1/4 cup, yellow onion: 1 (finely chopped), garlic cloves: 5 (minced), ground cumin: 1 tsp, dried oregano: 2 tsp
2. 2

   Simmer the beans. Add the peeled whole tomatoes , water , bay leaf , green beans , and Yukon Gold potatoes . Season with Kosher salt and black pepper . Raise the heat and bring to a high simmer for ⏱️ 15 minutes , stirring occasionally.

   peeled whole tomatoes: 28 oz (canned), water: 1 cup, bay leaf: 1, green beans: 1.5 lbs (trimmed and cut into 1 1/2-inch pieces), Yukon Gold potatoes: 3 (cut into small pieces 1/2 to 3/4-inch), Kosher salt: to taste, black pepper: to taste
3. 3

   Cover and transfer to the heated oven . Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with the side of your fork; about ⏱️ 35 minutes . (It’s a good idea to check once partway through cooking and add a little bit of water if needed.)

   water
4. 4

   Remove from oven and stir in the fresh lemon juice , fresh parsley leaves , and remaining extra virgin olive oil . Enjoy!

   fresh lemon juice: 2 tbsp, fresh parsley leaves: 1/2 cup (chopped), extra virgin olive oil: 1/4 cup