How to Make Fasolakia: A Traditional Greek Green Bean Stew
When it comes to Fasolakia, I know that everyone says that their grandmother made the best, and I’m sure that for each of you that’s probably true. But really, as long as you use fresh ingredients and make this dish with some extra love, it’s gonna taste exactly like you remember it!
This week we’re making Fasolakia, a traditional Greek green bean stew with potatoes and onions that will transport you right back to your childhood. Let’s get started.
Ingredients
Fasolakia Ingredients
2 cups Beef Broth (or Vegetable Broth)
700 g (24 oz) Green Beans
2 Medium Onions
4 Medium Russet Potatoes
1 can San Marzano Tomatoes
45 grams (3 tablespoons) Tomato Paste
2 tablespoons Minced Garlic
450 grams (1 lb) Beef Short Rib
150 g (10 tablespoons) Greek Extra Virgin Olive Oil
15 g (1 tablespoon) Kosher Salt
10 g (2 teaspoons) Ground Black Pepper
Oregano
Feta Cheese
How to make Fasolakia from Scratch at Home
Homemade Fasolakia Recipe:
Sometimes, it’s the simple things that can transport you to a different time in your life, and come to think of it, there’s only a few things that can probably do that.
Well my friends, I’ve got the perfect time machine for you!
This week we’re making Fasolakia, a traditional Greek green bean stew with potatoes and onions that will transport you right back to your childhood. Let’s get started.
Ok, so let's get started. There are plenty of ways to make fasolakia, but most recipes follow the same basic principles. You’ll see with mine that I’m using some beef and beef broth in there, but you can totally make it vegan by not using the beef and replacing the beef broth with vegetable broth.
Time for some prep work. To start, we’re going to dice up one large onion and set that to the side for later.
After that, peel and cut 4 large russet potatoes, and again set them to the side where we’ll use them for later.
Lastly, if you want to add some meat to this dish, I suggest that you use some short rib. One pound is enough. Anyway, take the meat and dice it into about 1 inch cubes that we’re going to throw in a little later on.
Next, in a large pot over medium heat, add in 2 tablespoons of Greek extra virgin olive oil. Of course I’m using my favorite, Moires, check out the link in the description to get some for yourself.
Once the olive oil is nice and hot, add in our diced up onion and sweat them with some salt and pepper.
Once cooked a little bit, add in 2 tablespoons of minced garlic and continue to cook until the garlic and onions are browned a bit.
Next, throw in the beef that we cut up a bit earlier, add some more salt, pepper and olive oil and continue cooking until the beef is nice and browned on all sides.
Add in 2 to 3 tablespoons of tomato paste and stir everything together so they can get to know each other, and on a lower heat let it cook for a few minutes.
Once that’s done, we’re going to add in some San Marzano tomatoes. Now, some people use the whole can, but I like just using the tomatoes that are in the can. It allows the fasolakia to be less tomato-y when it’s all said and done.
Ok, so the next part definitely brings me back to my childhood. Using a wooden spoon as a utensil, and not as a weapon - sorry Yiayia - crush the tomatoes up into your desired size and stir everything together, remembering to also add in some more salt and pepper to taste.
Let that cook for 5 minutes on low heat and then we’re ready for the next phase of cooking our fasolakia.
Next, in this order, place the potatoes in the pot, then add in your washed and trimmed green beans, add some more salt and pepper to taste, and the pour in 2 cups of beef broth (vegetable broth if you are vegan), and 6 tablespoons of extra virgin olive oil.
Put the lid on and turn the heat to low and let it cook for about 1 hour before opening again.
After an hour, take the lid off and stir everything together to evenly distribute and put the lid back on and continue cooking for another 20-30 minutes.
Once that’s done, take the lid off and cook for another 20-30 minutes until you reduce the liquid to what you want. I like mine to be a little more thick. And that’s it, you’re ready!
Next part. Take some crusty bread, and toast a few slices. Once toasted, add some olive oil, oregano, and sea salt on top.
To a bowl, add you fasolakia and put a nice block of feta cheese in there.
Sprinkle on some oregano and another small drizzle of olive oil, and you’re ready to enjoy some delicious fasolakia!
So I guess there’s just one question left for all of you. You want some fasolakia?
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