Greek Green Beans Stew (Fasolakia Ladera)

4.12 from 26 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

Cook Time1 10

Course: Main Course, Side Dish

Cuisine: Greek

Keyword: healthy, stew, vegetables

Servings: 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.

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