Greek-style green bean and potato stew

Serves: 4-6

INGREDIENTS

60ml extra-virgin olive oil

1 onion, finely chopped

5 garlic cloves, crushed

3 medium potatoes, peeled and chopped into around 3cm pieces

200g green beans, trimmed  and halved

400g tin chopped tomatoes

400ml vegetable stock

2 tsp dried oregano

¼ bunch chopped parsley

¼ bunch chopped dill

1 lemon

75g feta (optional)

METHOD

Heat the oil in a heavy-based lidded saucepan or casserole dish, then gently fry the onion and garlic for a few minutes until starting to soften (around 5 minutes). Add the potatoes, green beans, tomatoes, stock and oregano, then cover and simmer over a low heat for 50-60 minutes, removing the lid after 30 minutes.

At this point the vegetables should be tender and the tomato sauce reduced just enough to cling to the beans nicely. Gently mix in the chopped herbs, then taste and season with salt, freshly ground black pepper and lemon juice. If you like, crumble over some feta to serve.

Recipe credit: Delicious

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