GREEN BEANS WITH POTATOES, SEPHARDIC-STYLE

The Rodeslis make a simple yet deeply flavorful one-pot meal called fasùlya, a comforting stew of green beans slowly cooked with onions, garlic, parsley, and dill, along with carrots and potatoes in a fresh tomato and olive oil sauce.

The secret to this delicious dish is time, time to gently braise the beans until they become ultra-tender and velvety. I love serving fasùlya with a vermicelli rice pilaf and a chunk of crumbly Greek feta or some crusty bread to soak up the sauce. Any leftovers are perfect served at room temperature as part of a meze table.