Fasolakia is Mediterranean eating at its absolute best. Richly flavoured with olive oil, tomatoes and oregano, it takes the bounty of summer green beans and turns them into a delicious meal. Then it is perfectly finished with the addition of my favourite cheese, feta!
I love homemade feta. It is so easy to make and affordable. Best of all it turns a relatively typical green bean and tomato dish and turns it into something that they would have eaten in Ephesus.
- ½ cup olive oil
- 1 lbs onions, sliced (about 2 large onions)
- 4 cloves of garlic, chopped
- 6 whole peppercorns
- 28 oz can of diced tomatoes in juice
- 1½ tsp salt (or more to taste)
- 1 tsp ground pepper
- 2 tbsp oregano
- 1 lbs of potatoes, sliced (about 3 large potatoes)
- 2 lbs green beans (about 8 cups loosely packed)
- 1 lbs feta
- ½ cup chopped parsley
- Cover the bottom of a pot in olive oil and saute onions on high for 5 minutes.
- Add the garlic, peppercorns, tomatoes, salt and ground pepper and bring to a boil.
- After 5 minutes, stir the sliced potatoes and oregano into the sauce. Layer the green beans on top of the tomato mixture. Do not stir in!
- Add enough water to make the liquid come halfway through the layer of beans.
- Cover and simmer for 1 hour.
- Top with parsley and crumbled feta, and serve with some crusty bread.
-You could replace the feta with kefir cheese. Just be sure to use pressed kefir cheese that has been well salted so that it mimics the texture and flavour of feta.