In need of something hearty? Look no further! Fasolakia, Greek for green bean stew is a classic recipe! Use broad beans for a richer flavor or French green beans for more crunch. Heirloom or beefsteak tomatoes are a must over canned tomatoes for the freshest flavor.
When I imagine the many family dinners of my youth, it often centered around my Yiayia’s fasola (green bean) stew. Omit meat for a vegan option or add grass-fed beef chuck for extra protein and richness to the stew liquid. Toast up some whole grain sesame bread and dip in the sauce for a well-rounded meal. And as always with any Greek recipe, don’t skimp on the olive oil. It is essential for a delicious meal and to bring out the aroma and flavors! Enjoy!
Have leftovers? Freeze and store for up to 6 months and defrost when you need a new lunch! Enjoy the recipe!
Fasolakia – Greek Green Bean Stew
Ingredients
- 2 shallots, diced in a food processor
- 1 red onion, diced in food processor
- 6 cloves garlic, chopped in a food processor
- 1/2 cup Cold-Pressed Extra Virgin Olive Oil
- 2 lbs Broad beans or French green beans , ends trimmed
- 2 zucchini, diced roughly
- 2 carrots, diced roughly
- 2 large Yukon gold potatoes, diced
- 2 ripe beefsteak or campari tomatoes, roughly chopped in food processor
- 1 tbsp finely ground sea salt
- 1 tbsp ground black pepper
- 1/4 cup parsley, finely chopped
- 2 bay leaves
- 2 cups water
Instructions
- Heat 1/4 cup olive oil in a large cooking pot
- In a food processor, add shallots, garlic, onion and 1 cup water and roughly process.
- Add to cooking pot on medium-high heat. This step is key! You will want to slowly carmelize the onions and shallots so keep on high heat and stir frequently. Keep cover off and add more water slowly as needed. This step will take about 15-20 minutes.
- Next, add 1 cup of water + 2 tbsp EVOO with carrots, zucchini, green beans, and potatoes on medium-high heat and cover. Mix often, softening the vegetables (about 10-15 minutes).
- Add salt and pepper to the pot and stir well. You can also taste at this point to see if more salt/pepper are needed.
- Meanwhile, roughly food process both tomatoes, parsley and 2 tbsp olive oil and 1 tsp salt and black pepper each.
- Add to pot with 2 bay leaves and turn to high heat until stew is boiling.
- Reduce heat to simmer and cook for 30-45 minutes. Enjoy over rice, shredded chicken or on its own with a piece of toasted bread! Yum!