Start by washing the green beans thoroughly and draining them in a colander. Set them aside to ensure they’re ready for cooking. Chop the onion, mince the garlic, and peel, and cut the potatoes into medium-sized cubes.

For the tomatoes, peel them by blanching: make a small cross on the bottom of each tomato, then briefly immerse them in boiling water. After about 30 seconds, transfer them to an ice bath. The skins should peel off easily. Once peeled, grate or finely chop them.

In a large pot, heat half the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent. Then, stir in the garlic, crushed cumin, oregano, grated tomatoes and the remaining olive oil. Bring the mixture to a boil.

Add the potatoes, green beans, and bay leaves to the skillet, ensuring they are well coated with the tomato and olive oil mixture. You can use some water to cover the beans at this stage if needed. Reduce the heat and simmer with the lid for about 30 minutes until the beans are soft and the potatoes are tender. Most of the liquid has evaporated.

Season the beans with salt and pepper towards the end of cooking. Stir in the chopped mint and fresh parsley to add a freshness. Serve it warm or at room temperature with crumbled feta cheese on the top.