Fasolakia (green beans and potatoes braised in tomato sauce)

Finely chop the onion and cook it in lots of olive oil over medium heat until soft and golden, 8 to 10 minutes.

Stir in the grated garlic until fragrant, 30 seconds at most, so it does not burn and turn bitter.

Add the trimmed green beans and the peeled, cubed potatoes with salt and black pepper (and crushed red pepper flakes, or dried dill if not using fresh), then the water; mix and bring to a boil.

Reduce to medium-low, cover and simmer 30 minutes, until the potatoes are tender and the beans almost cooked.

Uncover, add the chopped fresh dill, raise to medium-high and cook uncovered about 15 minutes so the potatoes cook through and the sauce thickens slightly; taste and add salt if needed.

When the potatoes are soft and almost melting, finish with finely chopped parsley and taste again; do not let all the water evaporate, since the sauce thickens more as it sits.

Serve with a chunk of feta and crusty bread, hot, at room temperature or cold.