Fasolakia is a traditional Greek green bean stew that’s both comforting and nourishing. This dish features tender green beans and hearty potatoes simmered in a rich tomato sauce with garlic, onions, and a hint of parsley. Fasolakia is a perfect example of how simple ingredients can create a flavorful and satisfying meal. Whether you’re looking for a light vegetarian dinner or a savory side dish, this recipe is sure to become a favorite in your kitchen.
Ingredients
- Green Beans: Fresh green beans are the star of this dish. Their slightly crisp texture holds up well in the stew. If fresh beans aren’t available, frozen green beans can be used, but the cooking time may need to be adjusted.
- Chopped Tomatoes: Canned chopped tomatoes provide a rich base for the sauce. You can substitute with fresh tomatoes if you prefer, but the cooking time may need to be extended to allow them to break down.
- Onion: The onion adds sweetness and depth to the dish. If you don’t have a regular onion, shallots or sweet onions can be used as a substitute.
- Potatoes: Potatoes add a hearty element to the stew.
- Olive Oil: A good-quality olive oil is essential for sautéing the vegetables and enriching the sauce.
- Garlic: Fresh garlic cloves bring an aromatic flavor that complements the tomatoes and beans.
- Sugar: Just a touch of sugar balances the acidity of the tomatoes, creating a well-rounded flavor.
- Salt and Black Pepper: These basic seasonings enhance the natural flavors of the ingredients.
- Parsley: Fresh parsley adds a burst of color and a mild, fresh flavor. If you prefer, you can use dill or oregano as an alternative herb.
- Water: A small amount of water is added if needed to ensure the stew doesn’t dry out during cooking.
Why You’ll Love This Recipe
Healthy and Hearty: Packed with fresh green beans, potatoes, and tomatoes, this dish is both filling and nutritious, making it a perfect meal for any day of the week.
Simple Ingredients: Made with pantry staples and fresh vegetables, Fasolakia is easy to prepare and budget-friendly.
Versatile Dish: This stew can be enjoyed as a main course with some crusty bread or served as a side dish alongside your favorite protein.
Comforting Flavors: The combination of slow-cooked vegetables in a savory tomato sauce creates a rich and comforting flavor that’s perfect for cozy meals.
Serving and Storage
To store Fasolakia, allow it to cool to room temperature before transferring it into an airtight container. Refrigerate the stew for up to 3 days, or freeze it in portions using freezer-safe containers for up to 2 months. When ready to enjoy, gently reheat the stew on the stovetop over low heat, stirring occasionally. If it has thickened during storage, add a splash of water or broth to achieve the desired consistency. Proper storage will help maintain the stew’s flavor and texture.
Tips and Notes:
- If the green beans are too long, you can cut them in half or thirds for easier cooking and serving.
- To ensure even cooking, cut the potatoes into large chunks so they don’t fall apart during the long simmer.
- The sugar in the recipe helps to balance the acidity of the tomatoes. If you find the stew too tangy, you can add a little more sugar to taste.
- While parsley is traditional, feel free to experiment with other herbs like dill, oregano, or mint to add a different flavor profile to the dish.
- Serve Fasolakia with a slice of crusty bread to soak up the delicious tomato sauce, or pair it with a side of rice for a more substantial meal.
Fasolakia – Greek Green Bean Stew
Ingredients
- 1 ½ lb fresh green beans trimmed
- 1 can chopped tomatoes
- 1 medium onion chopped
- 2 medium potatoes cut into big chunks
- ¼ cup olive oil
- 2 garlic cloves minced
- ½ tbsp sugar
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped parsley
- ½ cup water if necessary
Instructions
- Wash and trim the green beans, chop the onion, and cut the potatoes into large chunks.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion to the pot and sauté until the onion becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the potato chunks and sauté for about 3-4 minutes, until they look shiny.
- Add the green beans, pour in the chopped tomatoes (with their juice), and add parsley to the pot. Add the sugar, salt, and black pepper. Stir everything together.
- Lower the heat, cover the pot, and let the mixture simmer for about 45 minutes, stirring occasionally. If the stew becomes too dry during cooking, add ½ cup of water to keep it moist.
- Cook until the green beans and potatoes are tender and the sauce has thickened.
- Serve hot or at room temperature.
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