First clean the beans by cutting off the edges.
In a deep pot, heat the olive oil and sauté the onion finely chopped.
Then add the potatoes and zucchini cut into medium sized pieces and stir until they are shiny.
Add the green beans, mix gently, add the wine and allow it to evaporate.
Add the tomato paste and stir to bring out its aromas. Then add the grated tomatoes and parsley.
Season with salt and pepper and add a cup of hot water. Cover the pot and cook over medium heat for about 40-50 minutes.
Remove from the heat, add some extra virgin olive oil and freshly ground pepper.
Recipe : Nektaria Kokkinaki
Photo : Michalis Christodoulakis
1 kilo of fresh or frozen green beans
100 ml extra virgin olive oil PDO Sitia Elasion
1 dry onion
500 grams. potatoes
50 ml white wine
3 ripe tomatoes grated
1 tablespoon of tomato paste
2 tablespoons of chopped fresh parsley