Greek Potatoes and Green Beans

Medium white skinned potatoes, 700g, halved if small, quartered if larger
Green beans, 500g, topped and tailed and washed well
Brown onion, 1, diced
Garlic, 3 cloves, crushed
Chili flakes, to taste
Parsley, half a bunch, washed and chopped
Tomato paste, 2 tbs
Chicken stock, 750ml
Chopped tomatoes, 1 400g can
Olive oil, 2 tbs
Salt and freshly ground black pepper, to taste

Fry onion and a pinch of salt in oil over medium heat for 5 minutes.

Add the garlic and fry for one minute.

Add chilli and parsley, fry for one minute.

Add tomato paste and fry for a few minutes.

Add more salt and some freshly ground pepper, to taste.

Add potato and stir well.

Add tomatoes and stock. Stir well.

Cover and simmer for 10 minutes.

Add the beans, stir well.

Cover and simmer for 10 minutes.

If there is still too much liquid, remove the potatoes and beans and reduce the sauce. When the sauce has reached the desired consistency, return the beans and potatoes and serve.

Serve with crusty bread and crumbled feta.