Ingredients:

• 1 kilo of fresh green beans
• 1/4 cup of olive oil
• 1 big onion finely chopped
• 1-2 cloves of garlic finely chopped
• 2 potatoes cut in quarters
• 2 zucchinis cut in small pieces (optional)
• 4–5 ripe fresh tomatoes peeled and grated
• 2 tbsp of tomato paste
• 1/2 a cup of fresh parsley finely chopped
• Salt and black pepper to taste
• 1–2 cups of water

Method:

• Cut the ends of the beans and with a vegetable peeler remove the strings (if the beans are fresh there should be no strings).
• Wash them in a strainer and leave them to strain.
• Heat the olive oil in a pot and sauté the chopped onion and garlic until translucent.
• Add the grated tomatoes and the tomato paste diluted in 1 cup of hot water.
• Peel the potatoes and cut in quarters or smaller, wash and keep aside.
• Add the beans and the potatoes and mix.
• If you are also using zucchini, cut then about 1-1 1/2 inch long and add them with the beans and potatoes.
• Season with salt and pepper.
• Add enough water to cover the beans and potatoes.
• Bring to boil, cover the pot with the lid, lower the heat and simmer for about 45 minutes, or until potatoes are soft and water has evaporated, leaving a nice sauce.
• Ten minutes before the end mix in the parsley.
• Serve Fasolakia Yiahni (Green Beans in Tomato Sauce) hot and with the sauce.
• Accompany with a salad, lots of fresh bread for dipping in the sauce and feta cheese.
• In Cyprus, this kind of food is always accompanied with dry onion cut in quarters.