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Greek-Fasolakia-Recipe
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4.08 from 25 votes

Greek Green Beans Stew (Fasolakia Ladera)

Greek green beans stew is a Vegetarian dish of stewed green beans in tomato sauce with potatoes. Healthy, fresh, and so yummy!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Greek
Keyword: healthy, stew, vegetables
Servings: 4 people
Calories: 689kcal

Ingredients

  • 1 kg /2.2 pounds flat green beans (such as Romano beans) fresh or frozen
  • 14 tablespoons extra virgin olive oil
  • 1 medium-sized (140 grams) onion finely chopped
  • 3 garlic cloves chopped
  • 700 grams (24.7 ounce) potatoes peeled and cut into 4-5 cm (2-inch) pieces
  • 400 grams (14 ounce) tomato juice from fresh grated tomatoes (see notes below)
  • 1 ½ teaspoon tomato paste
  • 4 tablespoons parsley very finely chopped

Instructions

  • If using fresh green beans cut off the tips with a knife. By slowly cutting the tip any threads will come off together with it. Pull gently to remove it all.
  • If using frozen green beans add to a strainer, give them a rinse, and allow to thaw at room temperature.
  • Heat 6 tablespoons of olive oil in a cooking pot over high heat.
  • Add the onion and garlic and drop the heat to medium-low.
  • Saute until softened and golden in color.
  • Add the potatoes and saute for 2 minutes more.
  • Add the green beans and saute them as well for 2-3 minutes.
  • Add the tomato juice and paste and raise the heat to high. Season with salt and pepper.
  • Cook until tomato drains stirring occasionally.
  • Pour in 3 cups of hot boiling water and the remaining olive oil. Drop the heat to low. Try to submerge the potatoes under the water as much as possible.
  • Simmer covered for about 50 minutes to 1 hour. Check to see if it needs any more water while it simmers. It's ready when the potatoes are tender when you prick them with a knife and the sauce has thickened.
  • Add the parsley and cook for 1-2 minutes more. Check for additional seasonings.
  • Turn the heat off and allow the food to rest in the cooking pot for at least 30 minutes before serving leaving the lid slightly open.
  • Serve with a big piece of feta cheese and some crusty bread, and enjoy!

Notes

Note 1: To make fresh tomato juice pick some very ripe and sweet tomatoes (Roma tomatoes are great for this) and grate them on the coarse scale of a hand grater. This way you can discard the skins. If you don't mind the skins cut the tomatoes into smaller pieces and add them to a small food processor to juice them. 
If tomatoes are not in season because it's in the middle of winter, for example, you can use canned tomatoes and blend them in a blender or food processor. Omit the tomato paste in this case. 
 
 

Nutrition

Serving: 1serving | Calories: 689kcal | Carbohydrates: 58g | Protein: 12g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Sodium: 67mg | Potassium: 1759mg | Fiber: 16g | Sugar: 21g | Vitamin A: 4270IU | Vitamin C: 105mg | Calcium: 218mg | Iron: 7mg