24 Traditional dishes of Cyprus INGREDIENTS • 200g carrots in round slices • 200g potatos in cubes • 1 kg runner beans (trimmed) • 80 ml olive oil (⅓ cup) • 2 onions, finely chopped (about 200 g) • 4 ripe tomatoes, finely chopped (about 400 g) • 1 Tbsp tomato paste • Water, as needed • Fresh parsley, finely chopped (about 2 Tbsp) • Sea salt, to taste METHOD 1. Heat the olive oil in a large pot and sauté the onions until softened (5 minutes). 2. Add the potatoes and carrots and stir for 3-4 minutes. 3. Add the beans and stir for 2–3 minutes to coat with oil. 4. Add the tomatoes, parsley, tomato paste, salt, and enough water to cover the beans. 5. Simmer gently until the beans are tender and the sauce has reduced (35–45 minutes), adding more water if necessary. 6. Taste, adjust seasoning, and serve warm. Tips • For extra flavour, you can add lightly fried chicken thighs in Step 3 and cook them along with the beans. • Serve with fresh bread, féta, or olives for a complete meal. • Works well as a main dish during fasting periods or as a side for grilled meats. Fasoláki Yiahní (Green Beans in Tomato Sauce) VEGAN
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