Ingredients

1 lb green beans
1/4 cup olive oil
1 onion, diced
2 cloves garlic, minced
2 cups crushed tomatoes
2 potatoes, chopped
2 tbsp fresh dill or 1 tbsp dried dill
2 tsp fresh oregano or 1 tsp dried oregano (optional)
1 tsp minced fresh mint or 1/2 tsp dried mint (optional)
1 tsp sugar
Salt and pepper to taste
water or stock if needed
feta cheese optional for garnish

Directions

Carefully wash and trim the green beans, making sure to remove any tough ends while keeping the beans whole or slightly cut for even cooking, then chop the potatoes into evenly sized chunks so they cook at the same rate and do not become mushy before the beans soften.

Pour the olive oil into a large pot and allow it to gently heat over medium temperature until it becomes slightly glossy but not smoking.

Add the diced onion and cook it slowly, stirring often, until it becomes soft, translucent, and lightly golden.

Stir in the minced garlic and cook for only about 30–60 seconds, just until fragrant, being careful not to burn it.

Pour in the crushed tomatoes and sugar and stir thoroughly, allowing the mixture to simmer gently for about 10 minutes until it thickens slightly and develops a deeper color and richer flavor.

Place the green beans into the pot and mix well so each piece is coated in the tomato sauce.

Add the chopped potatoes, dill, oregano (if using, and mint (if using) gently stirring to combine, making sure the potatoes are partially submerged in the sauce to cook properly. If needed add water or stock to cover.

Cover the pot and reduce the heat to low, allowing the mixture to cook slowly for 40–50 minutes, stirring occasionally, until the beans are soft and tender and the potatoes are fully cooked but still hold their shape.

Taste the dish and adjust salt and pepper as needed, then allow it to rest for at least 10 minutes before serving so the flavors can settle and become more balanced.

Sprinkle feta cheese on top for garnish if desired.