Fasolakia – Greek Green Bean Stew Recipe

green beans

🥗Healthier: zucchini

💰Cheaper: frozen green beans

Zucchini offers a similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato puree

Canned tomatoes are convenient and often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Parsnips provide a similar sweetness at a lower cost.

Prep the green beans by cutting off their tips and optionally cutting them in half.

Wash the green beans thoroughly.

Peel the potatoes and quarter them into larger pieces.

Cut the green pepper into one-inch wide pieces.

Heat 2 large tablespoons of olive oil in a large pot over high heat.

Add the chopped onions and caramelize them, adding salt and pepper.

Once the onions are caramelized, add minced garlic and reduce heat to medium-low.

Add one can of crushed tomatoes to the pot.

Pour in vegetable broth to cover the vegetables.

Add a splash of white wine to the pot.

Stir in 1 teaspoon of sugar to balance the acidity of the tomatoes.

Add tomato paste, paprika, chili flakes, oregano, and cinnamon sticks to the pot.

Mix well to combine all ingredients.

Add the carrots and green peppers to the pot.

Add lemon rind for freshness.

Taste and adjust seasoning with salt if needed.

Add the zucchini to the pot.

Add the quartered potatoes to the pot and mix everything together.

Cover the pot and reduce heat to medium-low, cooking for about 15 minutes or until the potatoes are tender.

Check doneness by inserting a sharp knife into the potatoes.

Serve the dish with Kalamata olives and crusty bread, drizzled with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary