Fasolakia

This comforting Greek green bean stew is vegetarian perfection! Conor Curran’s authentic fasolakia features tender green beans and potatoes simmered in a rich tomato sauce with paprika and oregano. This hearty green bean stew is naturally vegan and incredibly satisfying. The slow simmering creates an amazingly flavourful sauce that makes this green bean stew irresistible. Ready in 1 hour, this traditional Greek green bean stew is perfect served with crusty bread or over rice for a complete meal!

Full Recipe: https://everydaygourmet.tv/recipes/fasolakia

Ingredients:
1 brown onion, diced
5 white potatoes, peeled and cut into medium cubes
2 tbsp paprika
2 tbsp dried oregano
1 tsp cracked black pepper
2 tbsp tomato paste
400g canned diced tomatoes
300-400g green beans, trimmed
Salt, to taste
Cooking oil

Method:
Place a heavy pot on medium heat with a drizzle of oil. Add onion in and sweat down for a few minutes, don’t burn, add cold water if needed. Add in paprika, oregano, pepper and a big pinch of salt with more oil. Allow to sizzle and mix through over a minute. Add tomato paste, mix through and cook out for a minute. Add in the white potatoes and mix through for a minute just to seal them.

Add in canned tomatoes, refill can twice with water and add in (800ml worth) and bring to a high simmer. Once high simmer has reached, add in green beans, mix through, season with salt and allow to simmer for 45-50 minutes. Cook until potatoes can be pierced with a fork easily. Season with salt to taste, and enjoy with bread or rice.

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Vegetarian: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTkJKNlIfpaRPbDh3eeZ101P

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Do you know what fuss laka is? Well, if you don’t, you’re about to know one of the most delicious Greek recipes of all time. And Connor is going to show us his version. Yes. Straight from my to your table. Oh, Yaya always knows best. Right. She does. And uh we got to get going straight away, I reckon. So, if you want to chop up the potatoes into quarters, I’ll dice the onions. So, this is a potato and bean sort of stew, I guess. Yeah. So, traditionally, you have this over Greek Easter. Well, the lead up to Greek Easter for Lent. Um, cuz it is a vegan recipe naturally. You can add feta to it as well. This is just spice and tomatoes and it’s I don’t know. To me, it’s very homely. It reminds me of like the villages. Yeah. Yeah. They invented this Mediterranean diet or whatever that is, but it’s heavily based on how the Greeks eat, which is a lot of vegetables, a lot of olive oil, and it’s so healthy for you. And it just it tastes so good, doesn’t it? 100%. I don’t think I think people think Greek food’s a lot of meat all the time, but it’s actually not. It’s a lot of vegetables and a lot of I don’t know by the sea kind of eating and this is how what we grew up eating. It wasn’t a lot of meat. It was just a lot of like vegetables like this. Um and you know vegan is very trendy now. And so you know this kind of ticks all the boxes. I just think in general should be eating less meat. So having these robust dishes because something like this you could just have with just a simple piece of bread and be completely satisfied. Yeah. Every Greek recipe comes with a piece of crusty bread and this one’s uh no different. So, we’re going to go straight into the pan. A bit of olive oil. And we’re going to saute the onion all through it. And when I say a little bit, you know, use to your heart’s content. And these are going to saute. And the best thing about this dish is it all comes together in one pot. So, you pretty much do all the work at the start and you walk away for 40 minutes and it’s all done. And the house smells so good, doesn’t it? Yeah. The house will smell like a giga house, which is the best part. Yeah. Really important. You just don’t want to burn the onion. So, a bit of salt to help it sweat out. And then also a little bit of water nearby if you want to just cool down the pan. So we don’t want too much color on these. But now they’ve sauteed and broken down. We’re going to start adding the spices one by one. So we have the black pepper in first. Woo. Lots of black pepper. Lots of black pepper. And then heaps of paprika as well. Right. And dried oregano because all good Greek dishes need oregano. Great. And we’re just going to cook that through for a moment on the hot pan. And then once we’ve done that, we’ll hit it with the tomato paste. If you can grab that for me, Justin. You can do. gorge tomato paste. With tomato paste, you just want to cook it out just to get rid of that bitter taste. So, you only need about like half a minute to get that tomato paste cooked through. Yeah. And then if you want to throw the potatoes that you cut in. Okay. We just kept them quite chunky for this type of stew. Absolutely. So, with this kind of stew, the potatoes you want to be fluffy on the inside and kind of it’s going to be cooking in there for a while, so you don’t want to end up with slop and like sloppy potatoes at the end. Yeah. So, a waxier potato or an allpurpose potato is what you want for this. So, it does hold its shape as it cooks low and slow. Once we got some nice color on the potatoes, we’re going to add in the canned tomatoes. Y and then when tomatoes are in season, there’s no reason why you couldn’t swap over to fresh tomatoes, too. You can absolutely grate in fresh tomatoes as well. So, after the canned tomatoes, 800 mls of water to go in. Y it seems like quite a lot of water, but they are potatoes and like sponges. They’re going to absorb all that water 100%. And the beans are going to do the same thing as well. So, exactly. We’re just going to bring this all to a simmer and then the beans are going to go in. Okay. And how long in total are we going to cook that once the lid goes on? Once the lid goes on, 45 to 50 minutes. But I think once a fork can go through the potato with no resistance, you’re looking pretty good. Very nice. [Music] That is looking so so good. The spices have kicked through the whole thing. The beans are very well cooked. So hopefully you like your beans well cooked. Well, with a dish like this, they’re supposed to be if they are tender, it’s not a fatal lakia, is it? It’s not. No, no. They need to be kind of melted into the sauce themselves. It’s a stewed bean and potato stew. And that’s what makes it delicious cuz you want the potatoes and you want the beans to absorb all of those spices and the tomato making them really delicious. Well, we added a lot of spice. So, yeah, you want you really want it to be kind of like heavy on spice so the potatoes can pick it all up as well. Absolutely. Lots of sauce. Lots of sauce. Absolutely. And so, it just needs a bit of extra virgin olive oil to pop on. if you want to go ahead once again with your heart. Drizzle that on. And you can add feta here if you want don’t want it to be vegan anymore. Uh that’s pretty traditional as well, but uh I think we’re just going to have it as is. Yeah, this is such comforting Greek style food served with some crusty bread or some pa if you like. I love this dish. I can make it time and time again and never get sick of it. Thanks, Connor. Thank you so much. [Music]