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Fasolakia

String Bean Peasant Stew
Course Main Course
Cuisine Greek
Keyword beans
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 1/2 cup Extra Virgin Olive Oil
  • 2-3 medium potatoes chopped into smallish pieces
  • 5 garlic cloves
  • 1 large onion finely chopped
  • 1 large can peeled whole tomato
  • 1 medium eggplant topped and diced
  • 1 kilo String beans trimmed and cut into small pieces
  • 1 bayleaf
  • 2 tspoon dried oregano
  • salt and pepper
  • lemon juice
  • flat leaf parsley

Instructions

  • Preheat the oven to 300 degrees F.
  • In a pan on the stove top, heat ¼ cup olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic and oregano. Cook another 2 mins, stirring regularly, until fragrant.
  • Add tomatoes, a bit of 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. Transfer to a casserole dish and pop it into the heated oven.
  • Keep your eye on the casserole dish. 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 after 10 minutes or so and add a little bit of water if needed.)
  • Remove from oven and stir in 2 tablespoon lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another ¼ cup).
  • Serve immediately with pita bread or your favorite rustic bread and some feta