Lemony Greek Fasolakia Stew with Fresh Tomatoes

Mediterranean Green Bean Delight

A vibrant, lemony stew featuring tender green beans and juicy tomatoes, perfect for a heartwarming meal.

1 h 30 min
4
Intermediate

Ingredients

For the Stew

500g fresh green beans, trimmed

1 lb

400g ripe tomatoes, chopped

14 oz

1 large onion, finely chopped

3 cloves garlic, minced

60ml olive oil

1/4 cup

1 cup water or vegetable broth

Juice of 2 lemons

Salt and freshly ground black pepper to taste

For the Seasoning

1 tsp dried oregano

1/2 tsp ground cinnamon

1 bay leaf

For the Garnish

Fresh dill, chopped

Lemon wedges

Preparation

Prepping the Vegetables

Trim and Rinse Green Beans

Trim the green beans and rinse them thoroughly.

Do not overcook the green beans; they should remain slightly crisp.

Chop Tomatoes

Chop the tomatoes, ensuring they’re ripe and juicy.

Add a pinch of sugar if the tomatoes are too acidic.

Prepare Onion and Garlic

Finely chop the onion and mince the garlic cloves.

Assembling the Seasoning

Mix Spices

Mix dried oregano and ground cinnamon together.

Crush Bay Leaf

Crush the bay leaf slightly to release the aroma.

Cooking Process

Sautéing the Aromatics

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Timing: 10 minutes. Heat: Medium.

Cooking the Stew

Add the chopped tomatoes, green beans, water, and assembled seasoning into the pot. Stir well, cover, and let it simmer.

Timing: 40 minutes. Heat: Low.

Finishing Touches

After about 40 minutes, stir in the lemon juice, and season with salt and pepper.

Plating & Serving

Lemony Greek Fasolakia Stew with Fresh Tomatoes

FaUtensils

Serve and Garnish

Serve the stew in deep bowls, garnished with chopped dill and fresh lemon wedges on the side to add as desired.

Sauce Pairings

Simple yogurt sauce with dill and cucumber

Garnishes & Accompaniments

Fresh dillLemon wedges

Perfect Sides

Crusty bread

Greek salad with feta cheese and olives