Day for a veggie dish. This is a very common Greek vegetarian dish. Good for those of you who are fasting for Easter. This time I cooked it in full richness with tomato sauce, potatoes and carrots. My mum used to cook this dish with lots of potatoes to generate quantity sufficient to feed four people comfortably.
- 2 tablespoons olive oil
- 1 big onion, chopped
- 2 cloves of garlic, chopped (optional)
- a big bag of frozen spring beans
- 2 potatoes, cubed
- 2-3 carrots, thinly sliced
- 1 teaspoon dill paste, or just dill
- a big can of crushed tomatoes
- 1 teaspoon sugar
- salt, pepper
How to make: Saute the onions, 4-5 minutes. Add the garlic and saute one more minute. Add the beans, tomatoes and carrots. Give them a stir and saute for couple of minutes. Add the dill paste, crushed tomatoes, sugar, salt and pepper. Cover and cook at low heat for about 40-45 minutes or until the veggies are soft. Serve with feta cheese, if you have it, and toasted whole wheat bread. Just so that you know, when I added the veggies I also let a drop of Tabasco in. Very discreet. It didn’t come out hot, just for a slight kick.