Saturday, July 14, 2012

Fasolakia: Greek Stewed String Beans

Man, oh man, do I have a recipe for you!  But- I can't take credit for it.  It comes courtesy of Susan Tweeton's blog, "Please, DON'T Pass the Salt!"  I've been a fan of Susan's ever since I discovered her site.  It's full of low and no sodium recipes that could fool even the biggest of salt addicts (me.)  I'm pretty particular about green beans- I tend to like them best roasted or sauteed, but this recipe seemed to call out to me, and I'm so glad it did.  Best of all- my kids love it!  They're no stranger to vegetables and enjoy a pretty good variety, but up until today they were of the opinion that green beans are to be tossed, not eaten.  So thank you, Sue, for this awesome recipe.  My arm workout (mopping this merciless tile floor) will have to wait.

The only changes I made were to use tomato paste instead of sauce (I never seem to have any sauce on hand.)  Tomato paste is more concentrated than sauce is, so I halved the amount and added more vegetable stock to thin it out. (4 oz. tomato paste, 1 1/2 cups broth.)  I also added one chopped jalapeno (along with the onions while they were sauteeing) because it was dying a slow and painful death in the crisper.  I ate this plain, but I'm sure that it would be even better with crispy bread or over rice or noodles.  Sue also recommends sprinkling a little feta over it. The recipe below is the original, and here is the link to the original post.

 (Greek Stewed String Beans)
By Susan Tweeton of "Please, DON'T Pass the Salt!"

A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles.

2 pounds string beans, fresh or frozen
2 onions, chopped
2 – 4 cloves garlic, minced
½ cup olive oil (I use about 1/4 cup now)
1 - 8 ounce can (no salt added) tomato sauce
¼ - ½ cup fresh parsley, chopped
1-2 teaspoons mint (or a combination of dried mint, oregano, & dill)
2 potatoes, peeled and cut in 1-2 inch chunks (any kind of potato will work)
2 carrots, sliced
1 cup water or low sodium broth (I used low sodium chicken broth)
2 teaspoons salt (I omitted)
Pepper to taste

In Dutch oven, sauté onion lightly in olive oil. Add tomato sauce, string beans, and remaining ingredients. Cover and simmer over medium heat for about 60 minutes or until all vegetables are tender. Check after 30 minutes; add more water or broth if necessary. Serve hot or room temperature.


  1. Jenny, thanks for the compliment and the post. Your picture-taking skills are sure better than mine! Adding a jalapeno pepper is a great idea.

    This is my favorite way of eating green beans. To make it fancy, you could sprinkle a bit of crumbled feta on top right before serving.

    It was one of my dad's favorite meals. He loved vegetable stews with lots of broth for dipping chunks of French bread. I'm glad you enjoyed the recipe.

    1. Your pictures were beautiful! I updated the post to include your suggestions on how to eat it. Thanks again for this wonderful recipe.

  2. Looks delicious! I love recipes like this that you can leave for a while and go and do other things! :)

    Just found your blog and I'm loving it, it's always great to find new vegetarian blogs! I'd love you to stop by mine if you get a minute! :) Becca x

  3. Thanks again for a great recipe. My green beans are starting to flower and this will be on my list to use them in.