Fasolakia

Fasolakia, aka Green Bean Stew aka Zelen Fasul is an incredibly comforting, savory vegetable stew. This dish is popular in Greece, but we're introducing the Bulgarian version that’s authentic to our family. If Fasolakia had a long-lost brother, it would be this recipe. In our version, yellow beans reign supreme. Green beans are a fine substitute, but the yellow variety are ours and our mom’s favorite; they’re more tender, sweet, and. Here they’re slow-cooked until meltingly tender in a simmering pot of garlic tomato sauce with plenty of dill.

What stands out

Come late summer, try to get your hands on fresh yellow beans (sometimes called wax beans), which are green bean’s superior cousin. Stew them in a pot alongside tomato sauce, garlic, dill, and oregano for the most velvety, flavorful stew. This dish is nutritious, comforting, and straightforward to put together. This recipe is all about simple, seasonal ingredients, so seek out the best quality produce you can find, then sit back and let the slow-cooking work its magic.

How to Prepare Fasolakia

Warm the oil over medium-high heat in a large pot. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

Add the carrot, garlic, oregano and paprika, tomato sauce, and tomato paste and stir between adding each ingredient. Season to taste with salt. Add the flour and stir well, then add the beans and stir until coated. Pour in just enough hot water to cover the beans.

Cover the pot and leave a little indent for the air to escape. Once the contents come to a boil, then reduce the heat to medium and let cook for 30 to 35 minutes, stirring one time gently halfway through. The sauce should be reduced and thickened and the beans should be fork-tender.

Lastly, add the dill and remove the pot from the heat. Enjoy!

Kitchen tip

Yellow beans, sometimes called wax beans enter their peak season from midsummer to early fall. Look for them at farmers markets or European grocery stores.

Swaps

1. Greek Fasolakia often includes chunks or slices of potatoes that cook with the green beans.
2. Of course you can make these with fresh green beans instead of yellow beans.
3. Use any fresh herbs you love. Dill is the preferred herb but instead, you can also use other herbs, such as parsley or oregano.
4. Any tomato sauce works here, such as store-bought or homemade.

Serve it with

• Keep it Greek and serve these beans as a side to a Roasted Leg of Lamb.
• This begs to be served alongside a Spatchcock Greek Lemon Chicken.
• Our No Knead Peasant Bread is suited to sopping up the juices in this dish.
• Make it a Bulgarian and serve Fasolakia alongside BanitsaSpanakopita Toast or Bulgarian Cheese Feta and Egg Toast.

Questions

How long will leftovers keep?

You can store leftovers in the fridge in a tightly sealed container for up to 3 days.

Will the cook time make the beans overcooked?

No, because we want these velvety soft and fall apart to the touch; not al dente.

What does the flour do and can i omit it?

The flour helps thicken the stew. You can also use cornstarch, chickpea flour, or a 1-to-1 gluten-free flour.

Can i use green beans in this fasolakia recipe?

Yes, you can certainly use green beans. Green beans are a fine substitute but they must be fresh, not canned nor frozen.

How should we serve this recipe?

We love to enjoy a big bowl of these beans with some crusty bread. You can also serve it as a side alongside grilled chicken, meat, or fish.

Ingredients

Makes 4 servings

• ⅓ cup avocado oil, or olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 6 cloves garlic, diced
• 2 ½ teaspoons dry oregano
• 2 teaspoons paprika
• 1 cup tomato sauce
• 2 teaspoons tomato paste
• salt, to taste
• 1 tablespoon all-purpose flour
• 2 pounds yellow beans, ends trimmed
• 2 ½ cups hot water
• ⅓ cup fresh dill, chopped, for garnish

Equipment

• Cutting Board
• Chefs Knife
• Measuring Cups + Spoons
• Large Pot

Method

1. Warm the oil over medium-high heat in a large pot. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the carrot, garlic, oregano and paprika, tomato sauce, and tomato paste and stir between adding each ingredient. Season to taste with salt (we recommend a minimum of 1 1/2 teaspoons). Add the flour and stir well. Add the beans and stir until they're coated in tomato sauce. Add just enough of the hot water to cover the beans.
3. Cover the pot and leave a little indent for the air to escape. Once the contents come to a boil, reduce the heat to medium and let cook for 30 to 35 minutes, stirring one time gently halfway through. The sauce should be reduced and thickened and the beans should be fork-tender.
4. Add the dill and remove the pot from the heat. Enjoy!