Fasolakia (Greek green beans)

Instructions

1. Trim the green beans, remove any strings if needed, then cut them into two or three pieces. Peel the potatoes and cut into large cubes. Finely slice the onion and chop the garlic.
2. Heat 4 tablespoons of olive oil in a large, thick-bottomed pan over medium heat. Fry the onion for 5 minutes until translucent, then add the garlic and let it infuse for 1 minute.
3. Add the grated or crushed tomatoes, the sugar, a pinch of salt and pepper. Simmer for 10 minutes until the sauce starts to thicken.
4. Add the green beans, potatoes and oregano. Pour in just enough water to half-cover, drizzle with a little olive oil, cover and simmer gently for 30 to 35 minutes.
5. Check the cooking: the beans should be very tender and the potatoes should break apart easily with a fork. If the sauce is too runny, uncover and cook for 5 minutes over high heat, stirring gently.
6. Adjust the seasoning, sprinkle with fresh parsley and let rest for 15 minutes before serving lukewarm or at room temperature, with bread to mop up the sauce.