Green Bean And Potato Stew Fasolakia Me Patates Recipe 45

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FASOLAKIA (GREEK GREEN BEANS)



Fasolakia (Greek Green Beans) image

Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
1 small onion, grated
1 ½ pounds fresh green beans, trimmed
4 tomatoes, pureed
2 yellow potatoes, peeled and cut into wedges
½ teaspoon salt, or to taste
ground black pepper to taste
1 pinch white sugar
water to cover

Steps:

  • Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.
  • Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 38.6 g, Fat 14.1 g, Fiber 10.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 316.7 mg, Sugar 8.1 g

GREEK GREEN BEANS-FASOLAKIA LATHERA



Greek Green Beans-Fasolakia Lathera image

Tender cooked Greek green beans - fasolakia, with potatoes stewed in tomato, herbs and olive oil. These beans are so smooth and velvety, they will melt in your mouth.

Provided by OliveTomato.com

Categories     Dessert     Entree     lunch

Time 50m

Number Of Ingredients 9

⅓ cup olive oil
1 onion chopped
1 pound green beans
1 medium potato sliced (1/4 inch thickness-cut in half) (optional)
3 medium tomatoes grated or 12-15 ounces chopped tomatoes
¼ cup chopped parsley
1 teaspoon sugar (optional)
½ teaspoon salt
fresh pepper

Steps:

  • In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
  • Add potatoes and heat for 2-3 minutes.
  • Add beans and mix until covered with the olive oil.
  • Add the tomatoes, parsley, sugar and salt and pepper and mix.
  • Add hot water just enough to half cover the beans.
  • Simmer with the lid on for about 40 minutes (do not boil).
  • The beans are ready once there is no water left and the beans are soft.
  • Enjoy with bread and feta cheese

Nutrition Facts : ServingSize 1 cup, Calories 273 kcal, Fat 9 g, SaturatedFat 1 g, Carbohydrate 11 g, Protein 2 g

FASOLAKIA: BRAISED GREEN BEANS



FASOLAKIA: BRAISED GREEN BEANS image

Here you have another delicious example of how healthy food can taste great too! The Greeks really figured out how to put the spotlight back on veggies and make them the star of the dining table ???? All you need with this recipe is a nice crusty piece of toasted bread to soak up the yummy tomato sauce and a slice of creamy feta cheese and you're good to go. Nutritious and delicious, this braised green bean recipe can be made as a side or as a healthy main course.

Provided by Dimitra Khan

Number Of Ingredients 13

1 pound of green beans, washed and ends trimmed
1/2 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, grated
1 (28-ounce can)tomatoes, pureed
3 medium potatoes, peeled and cut into quarters
1 and 1/2 cups water
1 and 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
pinch of crushed red pepper flakes
1 teaspoon dried dill
2 tablespoons fresh chopped parsley
Feta cheese for serving

Steps:

  • Cook the onions in the olive oil over medium heat until soft and golden. About 10 minutes. Add garlic and cook and warm through for about 20 seconds.
  • Add potatoes, green beans, tomatoes, salt pepper, and spices.
  • Add water and bring to a boil. Reduce the heat to medium while covered for about 30 minutes until the beans are tender and the sauce reduces.
  • Uncover the pot and mix well. Raise the heat to high and cook uncovered for about 15 minutes, stirring often until the sauce is nice and thick. Remove from heat and add the chopped parsley and mix well.
  • Serve!
  • This is one of those dishes that tastes even better the following day. So make extra ????

GREEK GREEN BEANS (FASOLAKIA)



Greek Green Beans (Fasolakia) image

All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h

Number Of Ingredients 13

Greek extra virgin olive oil (I used Private Reserve Extra Virgin Olive Oil)
1 large yellow onion, finely chopped
5 garlic cloves, minced
1 tsp ground cumin
2 tsp dried oregano
1 28-oz can peeled whole tomato
1 cup water
1 bay leaf
1 1/2 lb fresh French green beans, trimmed and cut into 1 1/2-inch pieces (frozen green beans work wonderfully in this recipe)
3 Yukon Gold potatoes (about 1 lb), cut into small piece (1/2 to 3/4-inch pieces)
Salt and black pepper
lemon juice
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
  • Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
  • Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
  • Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
  • Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

GREEK FASOLAKIA ME KOTA: BRAISED CHICKEN WITH STRING BEANS



Greek Fasolakia me Kota: Braised Chicken with String Beans image

Chicken with string beans cooked in a light tomato sauce is a classic Greek stew. Traditionally, this dish was made at the end of summer when there was an abundance of green beans. Nowadays, at least where I live in the States, green beans (fasolakia) are available year-round and because of that, this stew makes appearances on our dinner table year-round as well.

Provided by Dimitra Khan

Number Of Ingredients 12

1 whole chicken (3-4 lbs.) cut into pieces
2 pounds string beans, ends trimmed
¼ cup olive oil
1 onion, finely chopped
28 ounces canned tomatoes, pureed
4 garlic cloves, sliced
Salt and black pepper, to taste
¼ teaspoon or more of crushed red pepper flakes
Optional: 3 medium potatoes cut into quarters
3-4 tablespoons fresh chopped parsley for garnish
Feta cheese, optional
Toasted bread for serving

Steps:

  • Note: You may use and cut of chicken with the bone-in thighs, breasts, or drumsticks. You may also substitute the chicken for lamb or beef. If using lamb or beef, cook it for 1 and ½ hours, or until tender, before adding the string beans.
  • Cook the olive oil with the onion in a pot over medium heat for 8-10 minutes or until soft and golden.
  • Add garlic and cook for 3 minutes or until soft.
  • Add the chicken, salt, pepper, tomatoes, and red pepper flakes. Bring to a boil then reduce the heat to medium-low. Cover with the lid and cook for 30 minutes. Stir and add the string beans along with a half teaspoon of salt.
  • If using potatoes, add those as well.
  • Cover the pot and cook until the beans are tender. 30-45 minutes. Keep an eye on the pot. If the sauce begins to dry too fast add some water. About a half-cup. Mix everything every few minutes.
  • Taste and adjust seasoning if needed.
  • Garnish with fresh parsley and serve with feta and toasted bread.
  • You may also serve this dish with cauliflower rice to keep the meal low carb. Enjoy!

FASOLAKIA YIAHNI (GREEN BEANS IN TOMATO SAUCE)



Fasolakia Yiahni (Green Beans in Tomato Sauce) image

One of the absolute classics of Greek summer, but also delicious year-round, green beans yiahni are an easy, luscious casserole of fresh beans slowly cooked in olive oil, with tomatoes, onions, potatoes and herbs. All you need is a chunk of feta and a bit of good bread to complete this wonderful vegetarian main course.

Provided by Diane Kochilas

Number Of Ingredients 10

2 pounds / 1 kilo fresh green beans
½ c olive oil (divided)
2 large red onions (chopped)
2 garlic cloves (minced)
2 large potatoes (peeled and cut into 1 ½ - 2-inch?4 - 5-cm cubes)
2 1/2 cups canned whole Santorini or other Greek tomatoes
1 whole chili pepper (optional)
Salt and pepper to taste
½ cup chopped fresh parsley
Feta cheese and good bread for serving

Steps:

  • Wash and drain the beans. Using a paring knife, snap or cut off the tips and remove any stringy fiber along the seams.
  • In a large pot over medium heat, warm half the olive oil and cook the onion until translucent. Stir in the garlic. Add the green beans, and toss to coat in the oil. Add the potatoes, chili pepper, tomatoes, salt and pepper. Add enough water to come about a third of the way up the contents of the pot.
  • Cover and simmer for 45 minutes, or until the beans are tender. Right before removing from the heat, stir in the parsley and adjust seasoning with additional salt and pepper as desired.
  • Add the remaining olive oil.
  • Serve with feta and good bread.

ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS



Arni me Fassolakia: Greek Lamb Stew With Green Beans image

Arni me fassolakia is a Greek lamb stew with green beans and potatoes cooked in a light tomato sauce with fresh herbs. It's a delightful one-pot meal.

Provided by Nancy Gaifyllia

Categories     Entree     Dinner     Lunch

Time 1h50m

Yield 6

Number Of Ingredients 13

4 pounds leg of lamb, cut in serving-sized pieces
1 onion, finely chopped
7/8 cup olive oil
1 1/2 cups of water
2 teaspoons sea salt
3 medium to large tomatoes, pulped in blender
4 tablespoons tomato sauce
2 1/4 pounds fresh or frozen string beans, ends trimmed
2 1/4 pounds potatoes, peeled and cut into large chunks
1/2 rounded tablespoon chopped fresh mint
1 rounded tablespoon chopped fresh dill
1 rounded tablespoon chopped fresh parsley
Pinch of ground cinnamon

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
  • Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
  • Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
  • Add the beans, potatoes, mint , dill, parsley, cinnamon, and the remaining teaspoon of salt.
  • Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
  • Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
  • Enjoy.

Nutrition Facts : Calories 1299 kcal, Carbohydrate 54 g, Cholesterol 281 mg, Fiber 10 g, Protein 86 g, SaturatedFat 25 g, Sodium 979 mg, Sugar 11 g, Fat 82 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

GREEN BEAN AND POTATO STEW (FASOLAKIA ME PATATES) RECIPE - (4/5)



Green Bean and Potato Stew (Fasolakia me Patates) Recipe - (4/5) image

Provided by bakeaholic

Number Of Ingredients 7

1 lb. green beans, washed and trimmed
4 potatoes, cut into wedges
1 small onion finely chopped
1/2 cup olive oil
1 tbsp. tomato paste
1 cup warm water
Salt and pepper to taste

Steps:

  • 1. Heat the oil in the base of a pressure cooker over medium-high heat. Add the onion and saute until translucent, about 4 minutes. 2. Add the green beans and potatoes to the pot and toss together for a few minutes. 3. Dissolve the tomato paste in the water and add to the pot. Add the olive oil, and salt and pepper to taste. There should be enough liquid in the pot to come half way up the vegetables. If not, add more water. 4. Seal the pressure cooker lid and turn the heat up to high. Once the pressure cooker starts steaming, reduce the heat to medium and cook for 12 minutes. 5. Remove the pot from the heat and release the steam. Once the stew has cooled for a bit, it is ready to serve. Bread and feta cheese compliment this dish quite well.

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