banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Green Bean Casserole (Fasolakia)

Serves 4 to 5 | Ready in 45 minutes

    Share

    Here you have Greek green beans in a gorgeous, lush tomato sauce. You’re in for a treat. This recipe was and still is my favorite recipe. There is just something to be said about this combination—how warming it is and the memories that flow through my mind while making it!

    Advertisement

    Green Bean Casserole (Fasolakia)

    Ingredients

    • 2 Tbsp extra-virgin olive oil
    • 1 medium yellow onion, diced
    • 3 garlic cloves, roughly chopped
    • 5 cups green beans
    • 3 medium-sized potatoes, cut into quarters then halved
    • 1/2 cup fresh parsley, roughly chopped
    • 1/4 cup fresh mint, roughly chopped
    • 1 zucchini, cut into 1 inch cubes
    • 1 - 13.5 oz can Roma tomatoes, unsalted
    • 1 tsp coconut sugar
    • 1/2 tsp tomato paste
    • Salt and pepper, to taste
    • Boiling water to cover mixture

    Nutrition

    Per serving:

    • delicious servings: 223 calories5
    • protein6g
    • fat6g
    • carbs38g
      • sugar8g
      • fiber8g
    • sodium74mg

    Directions

    01

    In deep pot, heat olive oil for 1 minute, then add onion and garlic. Cook down on low heat until onion is translucent. Add beans and potatoes to pot and cook for about 3 minutes on medium heat, stirring occasionally to avoid burning. When potatoes and beans begin to develop a nice golden color, add parsley, mint, zucchini, tomatoes, coconut sugar and tomato paste. Simmer mixture for around 10 minutes on medium heat, stirring often to avoid burning. Add salt and pepper to taste.

    02

    Increase heat to high and add hot water to cover beans and potatoes. Bring to a boil, then simmer on low heat with lid on for about 20 minutes. Make sure there is always water in the pot. You donu2019t want this to be a soup-like dish, but you definitely want some extra liquid so you can enjoy that beautiful sauce with a slice of bread at dinner!

    03

    This dish is traditionally enjoyed with feta, so look for plant-based feta to serve with this recipe!

    Advertisement

    Like this recipe?

    This recipe is part of the Greek to me collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup
    Food

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.