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Fasolakia: a Greek green bean stew with potatoes and tomatoes

Fasolakia – Greek Green Beans with Potatoes and Tomatoes

Author: Plantbasedredhead
Authentic Fasolakia Lathera: Greek green beans with potatoes and tomatoes, slowly braised in plenty of olive oil. A simple, traditional Greek main dish.
4,77 from 17 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Greek
Servings 2 portions
Calories 927 kcal

Ingredients
  

  • 1 large onion
  • 4 cloves garlic
  • 400 g tomatoes fresh or canned
  • 350 g potatoes
  • 10 tablespoons olive oil Greek
  • 1 tablespoon tomato paste
  • ½ cup water see notes
  • ¾ teaspoon salt
  • black pepper to taste
  • 1 teaspoon dried oregano or more if using fresh
  • ½ teaspoon dried thyme or more if using fresh
  • 1 bay leaf
  • 500 g green beans fresh or frozen
  • vegan feta alternative optional for serving (the link takes you to my almond feta recipe)

Instructions
 

  • Prepare the onion, garlic, tomatoes, and potatoes: Finely chop the onion and garlic. Peel the potatoes and cut them into small pieces. If using fresh tomatoes, chop them as well.
  • Sauté the onion: Heat 8 tablespoons of the olive oil in a large skillet or pot over medium heat. Add the onion and sauté for 1–2 minutes.
  • Add the garlic and continue to sauté until the onion is translucent. The onion and garlic should not brown.
  • Add the tomatoes: Add the tomato paste and tomatoes and stir well.
  • Add the potatoes, water, and seasonings: Add the potatoes, water, salt, some black pepper, oregano, thyme, and bay leaf. Cover and simmer for about 15 minutes.
  • Prepare the green beans: While the potatoes are simmering in the tomato sauce, trim both ends of fresh green beans and cut very long beans in half. Frozen green beans can be used straight from the freezer.
  • Add the green beans: Add the green beans, cover, and simmer everything together for another 20 minutes, until the potatoes and green beans are beautifully soft. Stir occasionally and check whether you need to add a little more water. The vegetables shouldn’t be swimming in water, but the pan shouldn’t be completely dry either – a little sauce is exactly what we want.
  • Finish with olive oil: Once the green beans and potatoes are beautifully soft, turn off the heat and stir in the remaining 2 tablespoons of olive oil.
  • Serve the Fasolakia with fresh white bread for mopping up the wonderful Lathera sauce and vegan feta, if you like.

Notes

  • Olive oil: This is a Greek dish – don’t skimp on the olive oil!
  • If using frozen green beans: Start with just ¼ cup (approx. 60 ml) water and add more only if needed.

Nutrition

Serving: 1 portionCalories: 927kcalCarbohydrates: 68gProtein: 12gFat: 72gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 52gSodium: 993mgPotassium: 1972mgFiber: 15gSugar: 19gVitamin A: 3578IUVitamin C: 102mgCalcium: 193mgIron: 6mg