Greek-style green bean and potato stew
- Portion size: Serves 4-6
- Hands-on time 15 min. Simmering time 50-60 min
- Difficulty: easy
This summer stew is based on the Greek dish fasolakia: green beans and potatoes cooked down with tomatoes and olive oil. The result is melt-in-the mouth tender beans and fudgy, tomatoey potatoes – delicious topped with feta and dill.
This is best at room temperature and tastes better after a day’s marinating, making it the perfect prep-ahead dish for a barbecue.
Discover more delicious summer salads and sides.
Ingredients
- 60ml extra-virgin olive oil
- 1 onion, finely chopped
- 5 garlic cloves, crushed
- 3 medium potatoes, peeled and chopped into around 3cm pieces
- 200g green beans, trimmed and halved
- 400g tin chopped tomatoes
- 400ml vegetable stock
- 2 tsp dried oregano
- ¼ bunch chopped parsley
- ¼ bunch chopped dill
- 1 lemon
- 75g feta (optional)
Method
- Heat the oil in a heavy-based lidded saucepan or casserole dish, then gently fry the onion and garlic for a few minutes until starting to soften (around 5 minutes). Add the potatoes, green beans, tomatoes, stock and oregano, then cover and simmer over a low heat for 50-60 minutes, removing the lid after 30 minutes.
- At this point the vegetables should be tender and the tomato sauce reduced just enough to cling to the beans nicely. Gently mix in the chopped herbs, then taste and season with salt, freshly ground black pepper and lemon juice. If you like, crumble over some feta to serve.
Nutrition
- 216kcals Calories
- 9.8g (1.7g saturated) Fat
- 3.9g Protein
- 25g (6g sugars) Carbs
- 4.9g Fibre
- 0.5g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
A versatile and delicious stew/salad reminiscent of the lunch casseroles my local Turkish restaurant serves, especially when made with flat beans. It makes a good accompaniment to a lamb chop or lemony roast chicken and also works well as a main meal by itself, good with some crusty white bread for sopping and mopping; if you use feta it breaks down into the juices to form a rich, savoury sauce.
We’re so glad to hear you liked this recipe! Thanks for the serving recommendations too.
Leave a comment, question or tip