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Greek-style green bean and potato stew

Name: Greek-style green bean and potato stew
Prep time: 15 min
Cook time: PT50-60M
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Greek recipes
Ingredients: 60ml extra-virgin olive oil; 1 onion, finely chopped; 5 garlic cloves, crushed; 3 medium potatoes, peeled and chopped into around 3cm pieces; 200g green beans, trimmed and halved; 400g tin chopped tomatoes; 400ml vegetable stock; 2 tsp dried oregano; ¼ bunch chopped parsley; ¼ bunch chopped dill; 1 lemon; 75g feta (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jul 24
Updated: 6 Aug 24

This summer stew is based on the Greek dish fasolakia: green beans and potatoes cooked down with tomatoes and olive oil. The result is melt-in-the mouth tender beans and fudgy, tomatoey potatoes – delicious topped with feta and dill.

This is best at room temperature and tastes better after a day’s marinating, making it the perfect prep-ahead dish for a barbecue.

Discover more delicious summer salads and sides.

Easy
July 2024

Test kitchen approved

Serves 4-6
Hands-on time 15 min. Simmering time 50-60 min

This is best at room temperature and tastes better after a day’s marinating, making it the perfect prep-ahead dish for a barbecue.

Discover more delicious summer salads and sides.

Nutrition: Per serving (for 6)

Calories: 216kcals
Fat: 9.8g (1.7g saturated)
Protein: 3.9g
Carbohydrates: 25g (6g sugars)
Fibre: 4.9g
Salt: 0.5g

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Before you start

The key to this recipe is plenty of good quality extra-virgin olive oil, as it flavours the dish and creates a luxuriously silky sauce. Don’t be tempted to stint on the oil.

Before you start

The key to this recipe is plenty of good quality extra-virgin olive oil, as it flavours the dish and creates a luxuriously silky sauce. Don’t be tempted to stint on the oil.

Ingredients

60ml extra-virgin olive oil
1 onion, finely chopped
5 garlic cloves, crushed
3 medium potatoes, peeled and chopped into around 3cm pieces
200g green beans, trimmed and halved
400g tin chopped tomatoes
400ml vegetable stock
2 tsp dried oregano
¼ bunch chopped parsley
¼ bunch chopped dill
1 lemon
75g feta (optional)

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Method

Heat the oil in a heavy-based lidded saucepan or casserole dish, then gently fry the onion and garlic for a few minutes until starting to soften (around 5 minutes). Add the potatoes, green beans, tomatoes, stock and oregano, then cover and simmer over a low heat for 50-60 minutes, removing the lid after 30 minutes.
At this point the vegetables should be tender and the tomato sauce reduced just enough to cling to the beans nicely. Gently mix in the chopped herbs, then taste and season with salt, freshly ground black pepper and lemon juice. If you like, crumble over some feta to serve.