Greek green beans

Goodness it's been a while.  I'm now in pandemic lockdown so have had a LOT of time for cooking.  My heart is happy.  Here's a recipe for Fasolakia I have made twice now, to rave reviews.  Serve with garlicky tahini. x

Method

• Place a pot over high heat and add 2 tablespoons olive oil.
• Coarsely chop the onion and add to the pot.
• Mince the garlic and add it to the pot along with the sugar. Sauté until the onion softens.
• Peel the potatoes, cut them into pieces and add them to the pot.
• Add the tomato paste and wine. Mix until the alcohol evaporates.
• Add the lemon zest, chopped tomatoes, water and bouillon cube.
• Chop the edges off of the green beans, add them to the pot and mix.
• Cover pot with lid, lower heat to medium-low and simmer for 40-50 minutes.
• Remove pot from heat and add the mint, parsley, the green part of the spring onions finely chopped, salt, pepper and 80 g of olive oil. Mix and serve.
• Serve with feta cheese drizzled with olive oil and sprinkled with oregano along with slices of bread.

Ingredients

• 1 onion
• 100 g olive oil
• 1 clove(s) of garlic
• 1 teaspoon(s) granulated sugar
• 500 g potatoes
• 1 heaping tablespoon(s) tomato paste
• 50 g white wine
• lemon zest, of 1 lemon
• 400 g canned tomatoes
• 300 g water
• 1 vegetable bouillon cube
• 1 kilo green beans, fresh or forzen
• 1/3 bunch mint
• 2 spring onions
• 1/3 bunch parsley
• salt
• pepper