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A white plate filled the Greek green beans and potatoes in a tomato sauce.

Fasolakia

Hearty and healthy Fasolakia is a Greek green bean and potato dish that is easy to make and can be eaten hot or cold.
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Prep Time : 10 mins
Cook Time : 25 mins
Total Time : 35 mins
Cuisine: : Greek
Course : Mains, Sides
Servings : 4 as a main meal
Calories : 194 : kcal
Estimated Cost (AUD) : $4.65 or $1.17 a serve (does not include feta cheese or a side serving of bread)

EQUIPMENT

  • Medium saucepan with lid
  • Kitchen knife
  • Cutting board
  • Measuring cups or jug
  • Wooden spoon

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 200 grams (1 large) onion, diced
  • 3 - 6 garlic cloves minced or finely chopped
  • 2 tablespoons tomato paste
  • 1 x 400 gram (14 ounces) canned diced tomatoes
  • 1 teaspoon sugar optional
  • 250 grams (½ pound) potatoes scrubbed and cut into pieces no bigger than 5 cm (2 inches)
  • 1 teaspoon (slightly heaped) cumin powder
  • 2 teaspoon (slightly heaped) dried oregano
  • 1 bay leaf
  • 1 – 1 ½ cups water the amount required will vary see recipe for details
  • 500 grams (1 pound) green beans fresh or frozen, trimmed cut into 4 cm (⅕ inch) pieces
  • ½ cup chopped fresh parsley
  • Salt and pepper to taste
  • Fresh lemon juice to taste

Garnish

  • Feta cheese
  • Chopped parsley

INSTRUCTIONS

  • Place the olive oil into a large saucepan and heat over medium heat. Add the onion and sauté until the onions look soft about 3 - 5 minutes. Add the garlic and stir fry for about 30 seconds
  • Turn the heat to low and add the tomato paste, stir and cook for about 1 minute.
  • Add the canned tomatoes, potatoes, sugar, cumin powder, oregano, bay leaf, and ½ cup water, stir to coat and bring to the boil, turn down the heat and simmer covered for 10 minutes or until the potatoes are almost cooked.
    Occasionally stir the pot to prevent sticking and add a little more water if necessary.
  • Create an even layer of green beans on top of the tomato and potato mixture, then pour in about 1 cup of water, or just enough to almost cover the beans, don't stir the beans into the mixture, just leave them to sit on top.
    Stir, put the lid back on, and simmer on low/medium heat for 10 - 15 minutes more or until the potatoes and beans are cooked to your liking and the sauce has become thick.
  • Remove from the heat mix in half the chopped parsley, season to taste with a squeeze of lemon juice, and salt and pepper.
  • Serve warm or at room temperature garnished with the remaining chopped parsley, crumbled feta, and bread.

Notes

  • Cut the potatoes into even-sized pieces no thicker than about 2.5 cm (1 inch thick). The thicker the potato pieces, the longer it will take to cook. For quicker cooking cut the potatoes into small even-sized cubes about 1 cm ( ½ inch) thick.
  • The potatoes can be peeled or have the skin left on. If leaving the skin on give the potatoes a good scrub under cold tap water before cutting into small pieces.
  • We like to cook the potatoes until they are halfway cooked, before adding the green beans, and when the green beans are nice and tender the potatoes will be cooked through.
  • If using fresh green beans top and tail the beans - use a small sharp knife to cut the top and bottom ends from the beans and wash well in cool tap water.
  • If using frozen green beans, cook the potatoes until they are almost tender before adding the beans. This is because frozen beans are already partially cooked due to blanching and require a shorter cooking time.
  • If at the end of cooking time the sauce has not thickened. Cook uncovered for a few minutes to allow the liquid in the sauce to evaporate and become thick.
Nutrition Facts
Fasolakia
Serving Size
 
1 serving of 4
Amount per Serving
Calories
194
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
79
mg
3
%
Potassium
 
731
mg
21
%
Carbohydrates
 
30
g
10
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
Vitamin A
 
1013
IU
20
%
Vitamin C
 
35
mg
42
%
Calcium
 
101
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure