Fassolakia Moraitika

June 15, 2010

I know a number of vegetarians and it is interesting to see what’s on the menu for them at various dinners and restaurants around the town. Sometimes the fare is very inventive but so often the poor vegetarian is faced with yet another eggplant variation. Too bad for those who don’t like eggplant.

I am always on the lookout for good vegetable dishes, either for meat-free days or as an interesting accompaniment to roasts or grilled meat. Simple regional Mediterranean dishes provide a good starting point.

Today’s recipe is for a delicious Greek potato and bean dish. Fresh green beans are known as fassolakia and Moraitika refers to Morea, as the southern peninsula region of Peloponnesus was called in the Middle Ages.

My favourite beans are flat green beans but use whatever you can get. Canned chopped tomatoes can be used at this time of the year.

Fassolakia Moraitika

500g fresh green beans
1 medium sized cooking onion, finely chopped
2 tablespoons olive oil
1 cup fresh strained tomato pulp or tomato juice
2 medium  potatoes, washed and cut into eighths
4 tablespoons chopped fresh mint
Salt and pepper to taste

Top and tail the beans and cut them into long diagonal slices.

Heat the olive oil and add the onions and sauté for five minutes before adding the tomato pulp and enough water to just cover. Tuck the potato pieces in between, pushing them down under the beans.

Partially cover the pan and bring to a boil then turn back heat and simmer for 45 minutes, letting the steam escape so the sauce reduces. Season with salt and pepper and add the mint, saving a little for garnish at serving time. Cook a further 15 minutes. The sauce can be poured off and reduced if it is still too soupy.

Try this with braised or roasted lamb, grilled chops or fish, or serve as a vegetarian course.

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