Greek-Style Green Bean Stew

A hearty vegetarian meal from the Mediterranean.

Clean and dice 1 onion.  Trim and core 2 sweet peppers, then dice.  Saute onions and peppers in a heavy-bottom pot in 3 T. olive oil with a dash of hot pepper flakes until tender.

Add 1 lb. of cored, diced tomatoes and bring to a boil, then simmer.

Wash and dice 1 lb. of potatoes, then add to the pot.  Sprinkle with salt and pepper, then cover the pot and simmer until just tender.

Trim 1/2 lb. green beans and cut into bite-sized pieces.  Wash 1 C. basil leaves.  Peel and mince 1 clove of garlic.

Add the basil, garlic and the green beans to the pot.  Cover and simmer until tender — 10-15 minutes.
Serve with bread and top with crumbled feta cheese.

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