Greek green bean stew (fasoulakia)

This is a great dish to make in summer, when green beans are at their peak, but is delicious all year round. Enjoy it hot, cold or at room temperature.

Fasoulakia. Credit: Everyday Gourmet with Justine Schofield

• serves

  8

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1.5 kg green beans
• 3 zucchinis
• 3 potatoes
• 1 400 g can crushed tomatoes
• 1 tbsp tomato paste
• 1 small chilli, seeded and finely chopped (optional)
• 2 onions, chopped
• 1 cup olive oil
• 3 cups vegetable stock or water
• 1 tbsp sweet paprika
• Crumbled feta to serve, optional

Instructions

1. Slice the tops off the green beans and string them if necessary. Rinse and drain, keeping them in the colander for now.
2. Slice the zucchinis and chilli. Peel your potatoes and cut them into quarters. Fill a bowl with water and put the potatoes in to avoid discolouration.
3. In a large heavy-based saucepan, add the beans, the onion, the salt, pepper, sweet paprika and chilli (if using). Add about 5 cm (2 inches) of water. Put the lid on and cook gently until the beans soften.
4. Add the tin of tomatoes and olive oil. Cook for about 15-30 mins.
5. In the meantime sprinkle the potatoes and zucchini with salt and drizzle with a little olive oil.
6. Once the beans have been cooked, add the zucchini and potato and cook for 30 minutes till tender. If more liquid is needed add a little. Garnish with feta to serve, if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.