Greek · Dinner
Green Bean Stew with Tomatoes
A rustic Greek vegetable stew known as fasolakia, made from green beans slow-simmered with tomatoes, onion, garlic and olive oil until the beans turn soft and the sauce reduces thick. Served warm with crusty bread and a crumble of feta.
$4
12 minsPrep
40 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
365Calories
7.9gProtein
16.8gFat
49.2gCarbs
18.2gSugar
10.8gFiber
612mgSodium
0mgChol
2.6gSat Fat
1180mgPotassium
110mgCalcium
3.4mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
high-fiber
low-calorie
mediterranean
all-time-classics
vegetarian
low-calorie
Instructions
1
Trim and halve the green beans, peel and chunk the potato, slice the onion, and mince the garlic.
2
Warm the olive oil in a medium saucepan over medium heat and sweat the onion and garlic for 4 minutes until soft.
3
Add the green beans, potato, canned tomatoes, tomato paste, vegetable stock, sugar, oregano and bay leaf. Simmer over medium-low heat, covered partially, for 30 minutes until beans are tender and sauce thickens.
4
Remove the bay leaf, stir in the parsley, season with salt and pepper, and spoon into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g green beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp olive oil
- 7 oz200g potato
- 4 tbsp4 tbsp tomato paste
- 1/2 cup120ml vegetable stock
- 2 tsp2 tsp sugar
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
