Fasolakia (Greek Green Beans)

the perfect quarantine meal once you’re sick of green bean casserole

*I forgot to take a photo, so this is an image from the internet, labeled for reuse!

This Fasolakia recipe, adapted from The Mediterranean Dish, uses canned goods and brightens them with spices. Instead of cooking a classic American meal with your canned green beans, you’ll be cooking a Mediterranean one! This hearty soup is easy to make, and even better the next day. It pairs wonderfully with za’atar flatbread. (See my other post!)

The spices in this recipe are rather simple: just cumin, oregano, and a bay leaf, on top of your regular salt and pepper. Yet the addition of these three aromatics bring your canned goods to another level. This is one of the easiest Greek dishes you can make from the comfort of your home, using the comforting canned goods of your pantry.

Ingredients:

• 1/4 cup olive oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp cumin seeds
• 2 tsp oregano
• 1 28 oz can peeled whole tomato
• 1 cup water
• 1 bay leaf
• 2 cans green beans
• 1 lb potatoes, cubed
• Salt and pepper
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 300F
2. Toast cumin seeds, then grind to powder
3. Cook onions in oil for 5 minutes in a heavy bottomed pot
4. Add garlic, cumin, oregano, cook 2 minutes
5. Add tomatoes, water, bay leaf, beans, potatoes
6. Add lemon juice, and salt and pepper to taste
7. Simmer 15 minutes in the pot
8. Transfer to a baking dish and bake covered for 20 minutes
9. Garnish with salt and pepper, enjoy!