Greek · Dinner
Green Bean Stew with Tomatoes
A brothy Greek vegetable stew of green beans slow-simmered with tomatoes, onion, garlic and olive oil until tender, finished with fresh herbs and lemon. Lightened by cutting the oil and adding potato for body, it stays close to the traditional fasolakia while keeping calories modest.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
245Calories
6.1gProtein
7.2gFat
42.2gCarbs
12.7gSugar
11.4gFiber
512mgSodium
0mgChol
1gSat Fat
1125mgPotassium
95mgCalcium
2.8mgIron
0mcgVitamin B12
36mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Mountain Tea (Tsai tou Vounou)
international
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Trim and halve the green beans, thinly slice the onion, mince the garlic, peel and cube the potato, and chop the parsley.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat and sweat the onion and garlic for 3 minutes until softened and translucent.
3
Simmer
Add the canned tomatoes, vegetable stock, potato and green beans, season with salt and pepper, and simmer covered over medium-low heat for 30 minutes until the beans are tender and sauce thickens.
4
Plate
Stir in the parsley, spoon the stew into a bowl and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g green beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 22 small potato (about 80g)
- 4 tbsp60ml vegetable stock
- 2 tbsp2 tbsp parsley
- 11 lemon
- a pinch of salt
- a pinch of black pepper
