This is a favourite dish of mine, perfect for summer nights to accompany a barbecue. If you were in Greece you’d ask for fassolakia, in Turkey zeytinyağlı taze fasülye or in Spain, judías verdes con tomate.
To stretch it into a meal, I serve it with slices of feta cheese and fresh bread. It improves with keeping, so the next day it will taste even better. For the authentic recipe, forgo the chilli and anchovies; it’s my addition to deepen the flavour.
Mediterranean green beans
100ml extra virgin olive oil
Dried chilli flakes
1 medium onion, thinly sliced
2 garlic cloves, chopped
2 small potatoes, peeled and left whole
675 g tomatoes or a 400g can plum tomatoes, chopped
500 g green beans, trimmed
150 ml hot water
Freshly ground black pepper
3 tbsp chopped fresh parsley
Put the green beans in a bowl of cold water and allow to soak.
In a large pan, add olive oil and the anchovies and fry for 3 minutes. Stir continuously until the anchovies soften.
Add the chilli flakes and onion and saute until the onion is translucent.
Add the garlic. Once it becomes aromatic, add the potatoes. Saute the mixture for a few minutes.
Add the tomatoes and hot water and cook for 5 minutes.
Drain the beans, rinse and drain again, then add them to the pan with salt and pepper to season.
Cover and simmer for 30 minutes.
Stir in the chopped parsley with a little more hot water if it looks too dry.
Cook for 10 minutes or until the beans are tender and the potatoes are cooked through.
Serve it at room temperature.