During the first lockdown, a year ago, we started going on long walks either in the morning or in the afternoon. We take the paved road near our house, at Otzias, but also explore the paths and dirt roads around it. Each time we discover wonderful new angles of the island; we knew the place, but now we can appreciate it more, as we witness the constant changes in nature with the change of season.
Stringless green beans became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish we had to slave for hours trimming each one of the flattish beans – a kind of runner bean – that we cooked.
My mother often added sliced zucchini (see variation) when she wanted to save time, trimming fewer runner beans but still making enough food for all four of us. Fassolakia ladera, made with any kind of green beans, even with frozen ones, is an amazing dish! The potatoes take on a wonderful flavor cooked together with the beans in a rich tomato sauce, and I can’t resist eating them while still warm.
Sprinkle with the reserved parsley and serve warm or at room temperature, if you can wait, with crusty bread and Feta cheese.
Serves 4-6 (more…)
