Fasolakia (Stewed Green Beans and Tomatoes)

This dish has become one of my absolute favorites to prepare my clients because it’s not only good for you, but it’s so flavorful. There’s something magical that happens when you braise green beans in a rich, garlicky tomato broth. You could easily keep this dish vegan by serving it on it’s own, but for added brightness and salty flavor, I like to top mine with chunks of feta cheese and a squeeze of fresh lemon juice.

  1. Heat olive oil over medium-high heat in a large saucepan or Dutch oven. Add onion and garlic and cook until lightly softened, about 2 minutes.

2. Add tomatoes (with juice) and tomato paste and stir to combine.

3. Add potatoes and stir again.

4. Add green beans and top with parsley, dill and water. Cover and cook for 10 minutes.

5. Season the beans with salt and freshly ground black pepper. Turn heat to low, cover and cook for another 20 minutes, or until the potatoes are completely tender.

6. Transfer the bean mixture to a serving dish and garnish with feta and dill. Squeeze fresh lemon juice over. Serve sourdough or baguette bread on the side for dipping.

Fasolakia (Stewed Green Beans and Tomatoes)

Serves 6

All you need:

¼ cup olive oil

1 large yellow onion, diced

8 garlic cloves, minced

1 (28 oz.) can diced tomatoes, with juice

2 tablespoons tomato paste

3 small yellow potatoes (skin on), diced

1 pound fresh green beans, ends trimmed

½ cup flat-leaf parsley, chopped

2 tablespoons freshly chopped dill, plus more for garnish

1 cup water

Salt and freshly ground black pepper, to taste

Feta cheese, for topping (optional)

Juice of 1 lemon

Crusty bread, for dipping

  1. Heat olive oil over medium-high heat in a large saucepan or Dutch oven. Add onion and garlic and cook until lightly softened, about 2 minutes.
  2. Add tomatoes (with juice) and tomato paste and stir to combine.
  3. Add potatoes and stir again.
  4. Add green beans and top with parsley, dill and water. Cover and cook for 10 minutes.
  5. Season the beans with salt and freshly ground black pepper. Turn heat to low, cover and cook for another 20 minutes, or until the potatoes are completely tender.
  6. Transfer the bean mixture to a serving dish and garnish with feta and dill. Squeeze fresh lemon juice over. Serve sourdough or baguette bread on the side for dipping.
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