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Fasolakia Green Flat Bean Stew

Recipe + Photo By: Margaret Pahos @createcookshare

Serves: 4 Prep: 15 minutes Cook: 45 minutes



It’s mum’s FASOLAKIA aka Greek Green Beans Stew.


Fasolakia, also known as Green Beans Stew, is a traditional Greek dish, cooked in the summer months, that is simple, cooked in one pot, healthy and flavour packed. It combines velvety green beans, diced potatoes, carrots and zucchini that are slowly cooked in a rich olive oil and tomato sauce until they all soften and flavours are infused.



WHAT YOU'LL NEED

  • 500g round or flat green beans

  • 400g can diced tomatoes 

  • 60ml (¼ cup) extra virgin olive oil

  • 1 heaped tablespoon of tomato paste

  • 1 large onion, chopped

  • 2 cloves garlic, crushed

  • 2 medium size potatoes, 4cm cubed

  • 2 medium size carrots, 2cm thick

  • 2 medium size zucchinis, 3cm thick

  • 1 cinnamon stick

  • 2 teaspoons sea salt

  • ½ teaspoon freshly ground pepper VEGETABLE STOCK:

  • 700-800ml boiling water

  • 1 tablespoon San Elk Vegetable Stock Powder

TO SERVE (optional):

  • Feta

  • Bread



METHOD

  1. Prepare all ingredients and have them ready to cook. If the green beans are very long, then using a potato peeler, peel the string ends on each side of the beans and cut them into 10cm long pieces. Bring to boil the kettle or heat the vegetable stock if using a ready-made liquid stock. Please see below* for vegetable stock options.

  2. In a wide base pot heat the extra virgin olive oil and then add the onion and garlic and sauté for 1 minute.

  3. Next add the carrots and green beans and sauté for a further 2 minutes before adding the potatoes and zucchini. Combine.

  4. Add the tomato paste and combine so that it evenly coats all the vegetables. Sauté for a minute before adding the diced tomatoes, boiling water, vegetable stock, sea salt and pepper, and cinnamon stick. There should be enough water to just cover most of the beans and vegetables.

  5. Bring to a boil, and then reduce heat, cover with a lid and simmer for 35 minutes. Halfway through gently stir making sure all beans and vegetables have been covered and cooked in the liquid.

  6. After 35 minutes, remove the lid and cook over heat for a further 5 minutes, to allow the sauce to thicken and reduce. Turn off the heat, cover again with the lid and allow sitting to further absorb liquid for at least 5 minutes.

  7. Take the pot to the table and serve warm with crusty bread, feta and olives!


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