Fasolakia (green bean and tomato stew)

Shopping list

• 180ml/6oz olive oil

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• 1 brown onion — finely chopped

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• 10–12 garlic cloves, thinly sliced

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• 1 tsp sugar

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• 70g/3oz tomato paste

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• ½ tsp ground cumin

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• 40ml/1½fl oz white wine (optional)

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• 550g/1lb 4oz floury potatoes (ideally Cyprus potatoes), peeled and cut into 2cm/¾in wedges

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• 1–2 lemons (1 tsp lemon zest and 3 tbsp lemon juice)

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• 400 g tin plum tomatoes

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• 1 vegetable stock cube

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• 1kg/2lb 4oz green beans, trimmed

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• 1 tsp dried oregano

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• 15g/½oz fresh parsley, finely chopped

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• 4 tbsp tahini

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• 1 tbsp fine sea salt

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• crusty bread, to serve

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Step by step

1. 1

   In a large lidded saucepan, heat 3 tablespoons of the olive oil, then add the onion and 1 teaspoon of salt. Gently fry for 5– 8 minutes over a medium heat, until translucent.

2. 2

   Add the garlic, sugar, tomato paste, cumin and wine (if using) and cook for 10 minutes until the wine has cooked off and the garlic has softened – the tomato paste should start to char and brown.

3. 3

   Add the potatoes, lemon zest, tomatoes, stock cube, beans, oregano, 300ml/11fl oz of water, salt and 50ml/2fl oz olive oil.

4. 4

   Cover the pan with the lid, reduce the heat to low and simmer for 40– 50 minutes, until the beans and potatoes have cooked through and the sauce has thickened slightly. Stir a few times while cooking, but be gentle so you don’t break up the potatoes.

5. 5

   Stir through the parsley, along with the remaining 100ml/3½fl oz olive oil and 2 tablespoons of the lemon juice.

6. 6

   In a small bowl, whisk the tahini with 3 tablespoons of cold water, the remaining tablespoon of lemon juice and 1 teaspoon salt. Add more water, if needed, to get a smooth, creamy consistency.

7. 7

   Serve the fasolakia drizzled with the tahini sauce and with crusty bread alongside to mop up the juices.