This recipe was inspired after a chat with the gorgeous Kathy Tsaples of Sweet Greek (Prahran Market). Kathy described her method for cooking the Greek classic dish Fasoulakia by ‘steaming’ the onion first in water before adding the rest of the vegetables.

This is a wonderful dish to make ahead and serve at room temperature on a hot summer’s day.  Scatter over some feta if you like and mop up the juices with crusty bread.

serves 6-8 

1 onion, finely sliced, or 1 bunch spring onions, chopped

400g green or runner beans, stem end trimmed and any side strings removed

1 teaspoon sea salt, plus extra

400g ripe tomatoes, roughly chopped (or 420g can chopped tomatoes)

1 tablespoon tomato paste

3 teaspoons sweet paprika 

black pepper

180g nicola or sebago potatoes, peeled and cut into 5cm chunks 

½ cup extra virgin olive oil

approx. 300ml water, or vegetable or chicken stock

1 cup chopped flat-leaf parsley

80g feta, crumbled (optional)

Place the beans, onion, and ½ cup of water into a large heavy based saucepan over a medium-high heat. Bring to a simmer.  Cover with a lid and cook for 10 minutes until the onion is softened and translucent.  Stir in the salt, tomatoes, tomato paste and paprika and a good grinding of pepper. Cook for 5 minutes. Add the potatoes the olive oil and just enough water to almost cover. Bring to a boil, then immediately reduce heat to a low simmer and cover with lid. Cook for 20 minutes.

Remove the lid, gently stir and check seasoning, adding extra salt and pepper as required.  Cook for another 15 minutes, or until potatoes are completely cooked through and liquid has reduced by a third.  Leave to cool completely before serving. If using the next day, store in an airtight container in the fridge. The flavour improves on keeping.

To serve, spoon onto a platter and sprinkle over the parsley. Scatter over feta, if desired.