Description
Fasolakia is a traditional Greek vegan dish featuring tender green beans and potatoes simmered in a rich tomato sauce with aromatic herbs and spices. This healthy and comforting stew is perfect as a main course or side dish, embodying Mediterranean flavors and wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 ½ pounds green beans (trimmed)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 3 medium potatoes (peeled and cut into chunks)
- 4 medium tomatoes (peeled and grated or 1 can diced tomatoes)
- fresh parsley for garnish (optional)
Seasonings and Liquids
- ¼ cup olive oil
- 1 teaspoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon (optional)
- salt and pepper to taste
- ½ cup water or vegetable broth
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat preparing the base of the stew.
- Sauté onion: Add the finely chopped onion and cook for 4–5 minutes until softened and translucent, building flavor.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding burning.
- Add tomato paste and tomatoes: Incorporate the tomato paste and stir for 1 minute, then add grated fresh tomatoes or canned tomatoes along with dried oregano, optional cinnamon, salt, and pepper. Cook for 5 minutes to meld the flavors.
- Add potatoes and green beans: Add the peeled potato chunks and trimmed green beans to the pot, mixing everything together well.
- Add liquid and simmer: Pour in water or vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 35–45 minutes, stirring occasionally and adding extra water if necessary, until the green beans and potatoes are very tender and the sauce has thickened.
- Adjust seasonings and serve: Taste and adjust salt and pepper as needed. Serve warm or at room temperature, drizzled with a little olive oil and garnished with fresh parsley if desired.
Notes
- Traditionally served as a vegetarian main dish alongside crusty bread or feta cheese.
- Fasolakia tastes even better the next day as the flavors deepen.
- For variation, substitute some potatoes with carrots or zucchini.
