Ingredients

The following ingredients have 5 Servings
  • Greek extra virgin olive oil (I used Private Reserve Extra Virgin Olive Oil)
  • 1 large yellow onion, finely chopped
  • 5 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 28-oz can peeled whole tomato
  • 1 cup water
  • 1 bay leaf
  • 1 1/2 lb fresh French green beans, trimmed and cut into 1 1/2-inch pieces (frozen green beans work wonderfully in this recipe)
  • 3 Yukon Gold potatoes (about 1 lb), cut into small piece (1/2 to 3/4-inch pieces)
  • Salt and black pepper
  • lemon juice
  • 1/2 cup chopped fresh parsley leaves

Instruction

  • Preheat the oven to 300 degrees F.
  • In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
  • Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
  • Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
  • Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
  • Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!