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Fasolakia is a comforting Greek green bean stew. This healthy and delicious stew is essentially green beans stewed in tomatoes, herbs, olive oil, and tomatoes. It falls under the category of ‘Ladera’ which are vegetable dishes cooked in olive oil in Greek cuisine (and in various other cultures). The best part about Ladera dishes is that they are vegetarian/vegan and cooked in copious amounts of delicious, silky olive oil. If you are vegan, opt for vegan feta when making this amazing dish. Don’t forget to pair it with FoodbyMaria’s amazing pita recipe for dipping into those amazing nourishing juices at the bottom of the plate.
Why You’ll Love Maria’s Fasolakia
Quick Prep: Prep this Fasolakia in only 10 minutes, the rest of the time (50 minutes) is spent cooking.
Versatile: Greeks usually eat this up on its own with a slice of fresh bread and some feta cheese, but you can serve it as a side dish to a protein as well.
Comforting: When you think of stew you naturally think of comfort food, this dish is incredibly comforting!
Gut-Healthy: This recipe is great for your digestion as green beans are high in fiber. Maria prioritizes supporting a healthy digestive tract and that’s why she incorporates gut-healthy ingredients like green beans into her weekly meal plans. Additionally, Maria takes ION* Gut Support as part of her daily wellness routine. This all-natural wellness supplement helps digestion, improves nutrient absorption, and even defends from toxins. ION* supports the foundation of gut health so you can enjoy your meals to the fullest!
How to make this delicious gut-healthy traditional Greek dish:
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 3 potatoes, quartered then halved
- 2 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups green beans
- 3 large tomatoes
- 2 tsp brown sugar
- 2 tbsp tomato paste
- 2 cups zucchini, cut into semi-circles
- 1/2 cup fresh chopped mint
- 1 1/2-2 cups water
- vegan or regular feta, olive oil, salt and bread for serving
- In a large pot heat olive oil over medium heat and add the onions. Cook, stirring occasionally until the onions are translucent. Add the potatoes and salt and pepper and cook until the potatoes begin to develop some golden brown color, about 5-8 minutes.
- Add the green beans and cook for about 5 minutes.
- Add in the tomatoes, sugar, tomato paste, zucchini, and mint. Stir to combine.
- Add the 1 1/2 cups water and bring to a simmer. Once simmering, reduce the heat to low, keeping at a simmer with the lid on the pot for 45-50 minutes, stirring occasionally.
- Check once and a while to make sure there is always water in the pot. You don’t want this to be a soup-like dish but you definitely want some extra liquid so you can enjoy that beautiful sauce with a slice of bread. If needed, add 1/2 cup more water.
- After 45-50 minutes, serve in bowls topped with feta and a drizzle of olive oil with a slice of bread for dipping.
Maria Koutsogiannis | Calgary, AB
Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food Maria has become an industry leader. Over the last 5 years as CEO of FoodByMaria, Maria has educated readers and inspired eaters to embrace vibrant, wholesome foods into their daily life. Her straightforward recipes are thoughtful, healthy and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.