Fasolakia (Green Beans and Potatoes in Olive Oil Tomato Sauce)
Try this Fasolakia (Green Beans and Potatoes in Olive Oil Tomato Sauce) recipe, or contribute your own.
Try this Fasolakia (Green Beans and Potatoes in Olive Oil Tomato Sauce) recipe, or contribute your own.
- pepper
- 1 cup water
- olive oil
- salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1
- 1/2
- onion
- 2
- quartered
- water
- cup
- potatoes
- fresh parsley
- fresh dill
- 1/2 cup olive oil extra virgin
- tsp
- lb
- 15
- 1 tsp oregano dried
- large
- oz
- zucchini
- main ingredient diced tomatoes onion, potatoes
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned
- diced tomatoes canned
- extra virgin
- 1 medium zucchini quartered
- medium
- 1/2 bunch fresh parsley washed and chopped
- bunch
- washed and chopped
- 1 bunch fresh dill washed and chopped
- bunch
- washed and chopped
- oregano dried
- 1 lb green beans fresh or frozen (if fresh stems remove
- green beans fresh
- or frozen (if fresh stems removed)
- 1 large onion or 2 small sliced thin
- or 2 small sliced thin
- 2 potatoes quartered
- main ingredient diced tomatoes onion, potatoes
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned 1 cup water 1/2 cup olive oi sliced thin 2 potatoes quartered 1/2 tsp salt 1/2 tsp pepper
- 15 oz diced tomatoes canned
- diced tomatoes canned
- extra virgin
- 1 medium zucchini quartered
- medium
- 1/2 bunch fresh parsley washed and chopped
- bunch
- washed and chopped
- 1 bunch fresh dill washed and chopped
- bunch
- washed and chopped
- oregano dried
- 1 lb green beans fresh or frozen (if fresh stems remove
- green beans fresh
- or frozen (if fresh stems removed)
- 1 large onion or 2 small sliced thin
- or 2 small sliced thin
- 2 potatoes quartered
- Carbohydrate 293.026253811194 g
- Cholesterol 1293.639759168 mg
- Fat 450.991074073002 g
- Fiber 61.5875094258817 g
- Protein 78.5018173852473 g
- Saturated Fat 168.187913486274 g
- Serving Size 1 1 recipe (8178g)
- Sodium 986.304603892863 mg
- Sugar 231.438744385312 g
- Trans Fat 21.2898085531596 g
- Calories 5173 calories
Step-by-step
- Prepare all the ingredients including green beans, potatoes, zucchini, onion, canned diced tomatoes, olive oil, water, fresh parsley, fresh dill, salt, pepper, and oregano.
- Slice the onion thin and quarter the potatoes and zucchini.
- Remove the stems from the green beans if they are fresh.
- In a pot, combine the green beans, sliced onion, quartered potatoes, zucchini, canned diced tomatoes, water, and extra virgin olive oil.
- Season the mixture with salt, pepper, and dried oregano.
- Add the washed and chopped fresh parsley and fresh dill to the pot.
- Cook the mixture over medium heat until the vegetables are tender and the sauce thickens.
Extra-virgin olive oil carries the heaviest structural load in this traditional Greek brasero, acting simultaneously as a cooking medium, a rich sauce base, and a preservative that protects the delicate cell walls of the green beans during extended heat application. When braising vegetables in a high proportion of oil and water, maintaining a steady, low simmer prevents the emulsion from breaking while softening the starch structures of both the potatoes and green beans uniformly. Cooking this dish until the oil separates completely from the tomato sauce signals that the raw acidity of the tomatoes has cooked off entirely, leaving behind a concentrated, sweet foundation that coats every bean.
The Role of Olive Oil in Long-Term Storage
Dishes prepared thoroughly within a high-fat olive oil medium respond exceptionally well to preservation because the oil acts as a natural barrier against moisture loss during chilling. Storing the cooked mixture in an airtight glass container within a refrigerator for up to four days allows the starches in the potatoes to fully retrogradely set, which actually deepens the savory profile of the dish. When freezing portions for later use, ensure the liquid completely covers the vegetables to prevent freezer burn, and thaw the container overnight in the refrigerator before gently reheating it on the stovetop over medium-low heat until warmed through.
Achieving the Ideal Tender-Soft Texture
Traditional vegetable stews of this style rely on prolonged, gentle cooking rather than high-heat searing to achieve their signature melting texture. Cut the potatoes into uniform two-inch chunks so they soften at the same rate as the trimmed green beans, and resist the urge to stir aggressively once the vegetables have tenderized to keep the potato edges intact. Simmering the pot uncovered during the final ten minutes of the thirty-minute cooking window helps evaporate excess moisture, yielding a dense, clinging sauce that adheres readily to the surface of the beans.
