Evan Karas: How to Make Fasolakia - A Traditional Greek Green Bean Stew

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.

Dice up 2 medium onions and set aside.

Peel and cut 4 large russet potatoes and set aside.

Dice 1 pound of short rib into 1-inch cubes and set aside.

In a large pot over medium heat, add 2 tablespoons of Greek extra virgin olive oil.

Add diced onions and sweat them with salt and pepper.

Once cooked, add 2 tablespoons of minced garlic and cook until browned.

Add the diced short rib, more salt, and pepper, and cook until browned on all sides.

Stir in 2-3 tablespoons of tomato paste and let it cook for a few minutes.

Add San Marzano tomatoes, crushing them to desired size, and stir everything together.

Cook for 5 minutes on low heat.

In a separate pot, place the potatoes and add washed and trimmed green beans.

Add more salt and pepper to taste, then pour in 2 cups of beef broth and 6 tablespoons of extra virgin olive oil.

Cover and cook on low heat for about 1 hour.

After 1 hour, stir everything together and cover again, cooking for another 20-30 minutes.

Remove the lid and continue cooking until the liquid reduces to desired thickness.

Toast slices of crusty bread and drizzle with olive oil, oregano, and sea salt.

Serve fasolakia in a bowl with a block of feta cheese and sprinkle with oregano and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary