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Fasolakia (Greek Green Beans)

Fasolakia (Greek Green Beans)

Φασολάκια λαδερά με πατάτες


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Fasolakia ~ the recipe that truly makes green beans shine!

This traditional Greek stew is packed full of flavor in a tomato-based sauce,

and can easily be made vegetarian. Perfect for cozy fall/winter days and when you want a one-pot dish with great leftovers to enjoy throughout the week.


Enjoy with fresh bread, feta cheese, and, of course, Yialós Olive Oil!


Ingredients

  • 1/2 cup Yialós Extra Virgin Olive Oil (Yialós), plus 2 extra Tbsp for finishing

  • 2 pounds beef chuck (optional)

  • 2 pounds fresh string beans

  • 3 peeled large Russet potatoes, cut into large chunks

  • 1 yellow onion, chopped

  • 4 garlic cloves, minced

  • 1 bunch flat-leaf parsley, chopped, stems removed

  • 1 cup water

  • 1/3 cup red wine

  • 2 Tbsp tomato sauce

  • 2 tsp sea salt, plus more to taste

  • 1/4 tsp ground cinnamon

  • 1 tsp dried oregano

  • 1/2 tsp red pepper flakes (optional)


Optional (but essential for the dish)

  • Feta cheese

  • Fresh bread


Instructions

  1. Rinse green beans and cut off the ends of both sides (cut them into two parts if they are very long). Rinse potatoes, peel, and chop into large chunks. Rinse and chop parsley.

  2. Mince garlic and dice onions.

  3. If you are adding meat, cut into 2x2 inch pieces.

  4. Preheat a large pot, Dutch oven, or InstaPot over medium-high heat. Add 1 Tbsp Yialós and sear room-temperature, well-salted beef pieces chuck on all sides. Cook each side for about 5 minutes, or until browned. Remove from pan, reserve fat.

  5. Heat Yialós in a large pot over medium-low heat. Once the oil is fragrant, add onions. Cook onions for 5-10 minutes, stirring occasionally.

  6. Add garlic, stir, and cook for 5 minutes.

  7. Add tomato paste (and fresh tomato, if using) and stir. Add salt, pepper, oregano, parsley, cinnamon, red pepper, and 1/4 cup water if mixture is too thick. Stir and cook a few more minutes.

  8.  (If you are adding meat, return browned pieces to pot with "flavor base.")

  9. Add red wine, 1 cup water, and stir well, scraping the bottom of the pot to "deglaze."

  10. Add green beans, bring to a boil, and simmer for at least 1 hour. Stir occasionally. Add water/red wine if needed (It shouldn't be "swimming" in liquid, but it shouldn't be completely dry, either - a little bit of sauce is what we want.)

  11. Add potatoes. Bring back to a boil. Cover and simmer potatoes for another hour (the potatoes should be mostly covered in liquid while cooking).

  12. (If you are using an InstaPot, cook green beans and meat on high-pressure for 25 minutes. Depressurize, add potatoes *and 1 cup extra liquid if needed*, and cook under high-pressure for another 20 minutes).

  13. When the green beans are very, very soft and the potatoes are easily punctured with a fork, remove from heat and add the remaining 2 Tbsp Yialós.

  14. Serve with bread (to soak up delicious, oily "lathera"), and feta. Season with salt and pepper to taste.




Notes


  1. Use fresh green beans whenever possible.

  2. If you are adding beef, consider rubbing a generous amount of salt on all sides and letting it sit overnight in the refrigerator. The next day, bring beef to room temperature before searing.

  3. For a vegetarian option, omit the beef and consider adding 1 extra pound of potatoes and another cup of water.

  4. If you're sensitive to salt, be cautious with adding salt to the dish, as the feta cheese served alongside is usually quite salty.




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