Green Beans Plaki
Experience the vibrant flavors of the Mediterranean with this Green Beans Plaki recipe, a classic Greek-inspired dish that's both hearty and wholesome. Tender green beans and a medley of seasonal vegetables—carrot, potato, onion, and garlic—are simmered to perfection in a rich, tangy tomato sauce infused with olive oil and a hint of sweetness from sugar. This one-pot, plant-based delight is not only simple to prepare but also packed with nutrients, making it an ideal option for a healthy vegetarian main or side dish. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this dish pairs beautifully with crusty bread to soak up every drop of the luscious sauce. Whether served warm or at room temperature, Green Beans Plaki is a flavorful, comforting addition to your table.
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Recipe Information
Ingredients
- 500 g green beans
- 60 ml olive oil
- 1 large onion
- 3 garlic cloves
- 1 large carrot
- 1 medium potato
- 400 g tomatoes
- 2 tbsp tomato paste
- 250 ml water
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
- 0.5 lemon
Instructions
Trim the ends of the green beans and wash them thoroughly under running water. Set aside.
Peel and finely chop the onion. Mince the garlic. Peel the carrot and potato, and dice them into small cubes. Grate the tomatoes or blend them into a puree.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another minute, stirring constantly to prevent burning.
Stir in the diced carrot and potato. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the tomato puree, tomato paste, and the teaspoon of sugar. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
Add the green beans to the pot and stir to coat them with the tomato mixture.
Pour in the water, and season with salt and black pepper. Stir gently.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 35-40 minutes, or until the green beans are tender and the sauce has thickened.
Taste and adjust seasoning as needed. If the sauce is too thick, you can add a splash of water to loosen it.
Once cooked, remove the pot from heat and allow the dish to cool slightly.
Garnish with freshly chopped parsley and a squeeze of lemon juice before serving.
Serve warm or at room temperature with crusty bread for dipping.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 50.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
