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Fassolakia Iadera (Green Bean, Zucchini and Potato Stew)
Print Recipe
Course
Soup & Stew
Cuisine
Greek
Ingredients
1/4
cup
olive oil
1
cup
chopped onion
1
pound
fresh green beans
trimmed, halved crosswise
1/4
teaspoon
cayenne pepper
8
ounces
zucchini
cut into 1-inch-thick slices
8
ounces
Russet potatoes
peeled, cut into 1-inch cubes
3/4
cup
fresh Italian parsley
chopped
1 28-
ounce can
Italian-style tomatoes
drained, juices reserved, tomatoes chopped
Instructions
Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.
Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes.
Add zucchini, potatoes and parsley.
Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat.
Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes.
Season with salt and pepper.
Remove from heat.
Can be prepared 1 day ahead — cover and refrigerate.
Serve warm or at room temperature.
6 to 8 Servings.
Notes
This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and Feta cheese.