Greek Green Beans with Potatoes in Tomato Stew

In the early fall, when for a few weeks tomatoes, potatoes, and green beans overlap at our farm, I always make this recipe.  It contains nothing but those vegetables, plus an onion, olive oil, salt, and pepper.  It makes a stand-alone dinner that is stew-like and hearty (thanks to all that olive oil, see recipe below). It can be served warm on a cold day and cold on a warm day. And when you make it, you will definitely want some bread on hand to sop up the last remaining juices in your bowl.

I learned this recipe from my aunt, whose husband is Greek, but my online research yielded Turkish versions of it.  And, while discussing my dinner plans with a neighbor of Lebanese descent, the neighbor said she grew up eating this meal as well, and she thought of it as Lebanese.  The recipe seems to be a tradition in countries surrounding the western Mediterranean sea.  The variations are minor, such as adding lamb or chicken, adding spices, with the basic recipe remaining the same across the region.

Interestingly, both the potato and tomato are of South and Central American descent where they have been cultivated for at least 2500 years (in the case of potatoes, 8000 years; McGee, Smith).  They did not spread to other areas of the world until after the 1500’s, when the Spanish colonized the Americas.  Once they started being cultivated in Western Europe, tomatoes took to the climate around the Mediterranean so well that they became a staple in many cuisines.

 

vegetables

green beans

Greek Green Beans with Potatoes in Tomato Stew

Greek Green Beans with Potatoes in Tomato Stew

Greek Green Beans with Potatoes in Tomato Stew

Print Recipe
Greek Green Beans with Potatoes in Tomato Stew
This recipe takes an hour from start to finish. However, active working time is about 20 minutes. The rest of the time is cooking time, and with the anticipation of a cozy meal boiling away at the stove on everyone’s mind, I find it to be a great time to sit with the kids and do homework or relax.
Greek Green Beans with Potatoes in Tomato Stew
Servings
people
Ingredients
  • 1 medium yellow onion chopped
  • 1 lb green beans ends removed and cut into 1 ½ inch pieces
  • ¾ cup olive oil that’s not a typo!
  • 1 lb potatoes cut into 1 inch cubes
  • 1 lb tomatoes diced
  • A handful fresh parsley chopped (optional)
Servings
people
Ingredients
  • 1 medium yellow onion chopped
  • 1 lb green beans ends removed and cut into 1 ½ inch pieces
  • ¾ cup olive oil that’s not a typo!
  • 1 lb potatoes cut into 1 inch cubes
  • 1 lb tomatoes diced
  • A handful fresh parsley chopped (optional)
Greek Green Beans with Potatoes in Tomato Stew
Instructions
  1. In a large pot over medium heat, lightly brown the onions. Add the remaining ingredients and stir.
  2. Bring everything to a boil. Then cover and simmer over low heat for 30-40 minutes until the potatoes are done.
  3. Serve either hot or cold, with bread on the side.


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