Warm spices, tomato, garlic and onion combine in an aromatic tomato sauce in Greece's much-loved fasolakia.
400g canned tomatoes, chopped
1 tbsp tomato paste
1 red onion, halved and finely sliced
2 garlic cloves, finely sliced
1 cinnamon stick
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried oregano
sea salt and pepper
2 tbsp extra virgin olive oil
500g green beans, topped but not tailed
100g feta, sliced
2 tbsp chopped parsley
dried oregano and olive oil to serve
1. To make the sauce, combine the tomatoes, tomato paste, onion, garlic, cinnamon stick, ground cinnamon, cumin, oregano, sea salt, pepper, olive oil and water in a saucepan, and bring to the boil, stirring.
2. Simmer for five minutes, then add the beans and simmer for 20 minutes until cooked. If the sauce hasn't thickened, remove the beans and boil the sauce for two minutes until reduced, then return the beans.
3. To serve, stir in the parsley, top with sliced feta and scatter with extra oregano and a drizzle of olive oil.
This recipe goes well with my baked lamb and rice with yoghurt.
Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.