Yellow Runner Beans Braised with Potatoes and Fresh Tomatoes
Hanum fasoulya kon patatas y tomat
The Rodeslis make a simple delicious vegetarian dish with young, green beans called fasoulya. When yellow runner beans are in season in my garden we enjoy a version of this bean stew we affectionately call hanum fasoulya as they are more delicate in flavor and meltingly tender.
The secret ingredient to this flavorsome dish is time taken to gently braise the beans until ultra-tender and velvety. The yellow beans are cooked with onions, garlic, parsley and dill along with carrots, potatoes and fresh ripe tomatoes in extra-virgin olive oil.
I like fasoulya served with a large cube of crumbly Greek feta and a vermicelli rice pilaf with crusty bread to mop up the sauce.
Ingredients
3 tbsp extra-virgin olive oil
1 large onion, finely sliced
2 garlic cloves, sliced
2 potatoes, peeled and cut into chunks
1 tsp tomato paste
2 cups ripe tomatoes, peeled and chopped (or canned)
1 tender celery stalk with leaves, cut into chunks
salt and freshly ground black pepper, to taste
pinch of sugar
1 tbsp fresh lemon juice
1lb (450g) of stringless yellow runner beans, trimmed
2 medium carrots, cut into chunks
2 sprigs of parsley with stems
2 sprigs of dill with stems
1-2 cups hot vegetable stock or water, as necessary
1 tbsp fresh dill, roughly chopped, for sprinkling
1 tbsp extra-virgin olive oil, to drizzle over
Preparation
Heat the oil in a large, shallow, heavy-based pan over a medium-high heat. Add the onion and cook for 4 minutes, stirring frequently, until softened. Add the garlic and cook for 1 minute.
Add in the potatoes, stirring for 2-3 minutes to coat in the oil.
Add the remaining ingredients. Season with salt and pepper.
Bring to boil. Reduce the heat and simmer, adding just enough hot water or stock to cover the beans halfway. Simmer for 40-50 minutes until the beans are very tender and the sauce has thickened. Stir occasionally, adding water as necessary. Taste and adjust the seasoning. Turn off the heat and let them sit, covered, for 10 minutes.
Serve warm sprinkled with dill and a drizzle of olive oil.