Part of the fun of dining out is drawing inspiration from talented chefs who bring beautiful, seasonal recipes to life. As someone who follows a plant-based, Mediterranean-inspired diet, one of my favorite traditional Greek dishes is Fasoulakia, a vegan green bean and tomato stew.
1/4 cup and 1/4 cup extra virgin olive oil
1 chopped large yellow
5 finely chopped garlic cloves
1 teaspoon cumin
2 teaspoon dried oregano
6 tomatoes, cut into large bite-sized chunks (you can substitute a 28 ounce jar of crushed tomatoes if you prefer a smoother, saucier result)
1 cup water
2 bay leaves
1 ½ lb fresh green beans, trimmed
3 Yukon Gold potatoes (about 1. lb), cut into small piece (½ to ¾-inch pieces) or 12 quartered baby potatoes
Salt and black pepper
2 TBSP sugar
Juice of 1/2 lemon
Preheat the oven to 300 degrees F.
In a large dutch oven heat ¼ cup of the oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 minutes.) Then add the garlic, cumin, and oregano. Cook another few minutes, stirring regularly, until fragrant.
Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt, pepper and sugar. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
Cover and transfer to the heated oven. Cook for 20 minutes, stir well, and raise the temperature to 375. Continue to cook for another 20 minutes.
Remove from the oven and stir in the lemon 2 juice and second ¼ cup of oil. Finish with a sprinkle of vegan feta and toasted pita triangles.