Fasolakia Yiaxni - Green Bean Stew

INGREDIENTS 

100g extra virgin olive oil
2 brown onions, sliced
4 garlic cloves, chopped
2 sticks celery, finely diced
2 carrots, sliced
500g potatoes, peeled, washed and quartered
1 tablespoon tomato paste
400g whole peeled tomatoes
800g green beans, topped and tailed
300ml stock
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon dried mint
1 large handful fresh parsley, roughly chopped

To Serve
koulouri daktylia bread
lemon
fresh parsley
yoghurt or feta

METHOD

In a large pot over medium-high heat, heat extra virgin olive oil until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Stir in the celery and garlic, cooking until fragrant, about 2-3 minutes more.

Add the carrots and potatoes to the pot. Stir well to combine, allowing the vegetables to cook for about 5 minutes until they start to soften slightly.

Add the tomato paste to the pot, stirring continuously until it caramelises and releases its aroma. Then, pour in the tinned tomatoes, along with the cinnamon, dried oregano, and dried mint. Stir to combine all ingredients evenly.

Add the green beans and pour in about 300ml of stock, ensuring it covers most of the vegetables. Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for 50-60 minutes, allowing the flavours to meld together. If the mixture becomes too thick, add water as needed to achieve your desired consistency.

Once the stew has simmered to perfection, taste and adjust seasoning if necessary. Sprinkle freshly chopped parsley over the top to add brightness and freshness.

Serve hot with freshly baked bread on the side. Enhance the dish with a squeeze of lemon juice for acidity, and offer options like yoghurt or crumbled feta cheese for added creaminess and tanginess.