Greek Green Bean and Potato Stew with Tomatoes Recipe

Greek green bean and potato stew, often called fasolakia me patates, is a tomato-and-olive-oil braise of green beans, potatoes, onion, and herbs. It is a comforting Greek lathera-style dish, served warm or at room temperature with bread to catch the savory sauce. Versions vary by household, but this one keeps the vegetables tender and the tomato sauce rich without making the method complicated.

Ingredients

⅓ cup (80 ml) extra-virgin olive oil
1 large yellow onion (about 7 oz / 200 g), finely chopped
3 garlic cloves (about 9 g), finely chopped or minced
1½ lb (680 g) fresh green beans, trimmed and cut in half if long
1 lb (450 g) waxy or all-purpose potatoes, peeled if desired and cut into 1-inch (2.5 cm) pieces
1½ cups (360 ml) crushed tomatoes
1 tablespoon (16 g) tomato paste
1 cup (240 ml) water, plus up to ½ cup (120 ml) more if needed
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 teaspoon (1 g) dried oregano
½ teaspoon (0.5 g) dried dill, or 1 tablespoon (3 g) chopped fresh dill
1 tablespoon (15 ml) fresh lemon juice
¼ cup (15 g) chopped fresh flat-leaf parsley
Crumbled feta, for serving (optional; allow about ½ cup / 75 g)

Instructions

Prepare the vegetables, about 25 minutes. Rinse the beans and trim off the stem ends; leave slender beans whole or cut longer ones into 2-inch (5 cm) lengths. Scrub or peel the potatoes, then cut them into evenly sized 1-inch pieces so they soften at roughly the same rate. Chop the onion and garlic. The potatoes can be held in a bowl of cold water while you finish the other prep, but drain and dry them before adding them to the pot.
Soften the onion. Set a heavy Dutch oven or wide, lidded saucepan over medium heat and add the olive oil. Once it shimmers, add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Keep the heat moderate: the onion should soften rather than brown, which gives the sauce a sweet, mellow base.
Add the garlic and tomato paste. Stir in the garlic and tomato paste and cook for 30 seconds, just until fragrant. Avoid letting the garlic darken, since burnt garlic can make the whole pot taste bitter. Add the green beans and potatoes, then stir for about 1 minute to coat the vegetables in the oil and tomato paste.
Make the braising liquid. Pour in the crushed tomatoes and 1 cup (240 ml) water. Add the salt, pepper, oregano, and dried dill if using. Stir, scraping the bottom of the pot to loosen any tomato paste. Bring the mixture to a gentle simmer, which usually takes about 3 to 4 minutes; it should bubble lightly, not boil hard.
Simmer covered for 25 minutes. Cover the pot, reduce the heat to low, and cook at a gentle simmer. Check after 10 minutes to make sure the liquid is bubbling softly and nothing is catching on the bottom. If the sauce seems unusually thick or the vegetables are sticking, add a small splash of water. Stir gently once or twice so the potatoes stay intact.
Finish uncovered for 20 minutes. Remove the lid and continue simmering until the potatoes are tender when pierced with a small knife and the beans are soft but not collapsing. The sauce should look glossy and thick enough to cling to the vegetables. If the potatoes are tender but the sauce is still thin, simmer a few minutes longer; if the pot looks dry before the vegetables are done, add water a few tablespoons at a time.
Season and serve. Take the pot off the heat and stir in the lemon juice and parsley. Taste the sauce and adjust the salt, pepper, or lemon to suit. Let the stew stand for about 5 minutes before serving so the sauce settles around the vegetables. This brief rest is part of the cooking time above; it is not necessary to wait longer, though the flavor will deepen as the stew sits.

Tips

Choose beans with similar thickness. Thin, young beans may become tender before very thick ones. If your beans vary a lot, cut the thickest into shorter pieces, or add them to the pot a few minutes before the thinner beans.
Cut the potatoes evenly. Pieces close to 1 inch cook at a predictable pace and are less likely to disintegrate while the beans soften. Waxy potatoes hold their shape especially well; all-purpose potatoes work too but can make the sauce a little cloudier.
Keep the simmer gentle. A vigorous boil can break the potatoes and reduce the liquid before the beans are ready. Use a heavy pot, turn the heat down once the stew simmers, and add water in small amounts if needed rather than pouring in extra all at once.
Use fresh dill if dried dill is unavailable. The dried herb is convenient, while fresh dill tastes brighter. If you cannot find dill, leave it out or use a little extra parsley; the result will still be a good tomato-and-olive-oil stew, though less distinctly herby.

Serving Suggestions

Serve the stew warm, at room temperature, or gently reheated. Put plenty of sauce in each bowl, and offer crusty bread, pita, or another sturdy loaf for soaking it up. A simple side salad of cucumber, tomato, and greens adds freshness, while olives or a few slices of lemon make an easy accompaniment. For a more filling meal, serve it alongside rice or another grain, although potatoes already make the stew substantial.

Feta is a natural optional topping: its saltiness contrasts with the mellow beans and soft potatoes. Add it at the table rather than stirring it into the pot, so each person can choose how much to use. A drizzle of good olive oil just before serving also brings out the dish’s lathera character. If serving the stew at room temperature, keep it covered while it cools and do not leave it out for more than 2 hours.

Variations

Use frozen green beans. Frozen whole or cut beans are a practical substitute when fresh beans are out of season. Add them straight from the freezer and begin checking for tenderness earlier, since they may cook faster; they can also release extra water, so simmer uncovered until the sauce reaches the thickness you like.

Swap in other herbs. Dill and oregano are a familiar combination, but you can use fresh mint or parsley for a different finish. Add delicate fresh herbs near the end rather than simmering them for the full cooking time. A pinch of red pepper flakes can add gentle heat without changing the basic tomato flavor.

Make it without potatoes. Leave out the potatoes and use about 2 lb (900 g) green beans, keeping the other ingredients the same. Start checking for tenderness after about 30 minutes of simmering, since the pot will not need to cook potatoes through. The stew will be lighter and less filling, so bread or rice is especially useful alongside it.

Try fresh tomatoes in season. Replace the crushed tomatoes with about 2½ cups (600 ml) chopped ripe tomatoes. They tend to be juicier and less concentrated than canned tomatoes, so the sauce may need extra uncovered simmering to thicken. If the tomatoes taste particularly sharp, a little more olive oil can round out the flavor; sugar is not necessary.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more integrated the next day as the beans and potatoes absorb some of the tomato sauce. For longer storage, freeze it in airtight portions for up to 3 months; thaw overnight in the refrigerator for more even reheating. Potatoes can soften or become slightly grainy after freezing, but the stew remains usable.

Reheat a portion in a saucepan over medium-low heat, stirring gently and adding a splash of water if the sauce has thickened. Heat until steaming throughout; if using a food thermometer for leftovers, the USDA FSIS target is 165°F (74°C). You can also microwave a covered portion, stirring once midway through and checking that it is hot throughout. Avoid repeatedly cooling and reheating the whole pot: warm only what you plan to eat and return the rest to the refrigerator promptly.

Frequently Asked Questions

What does fasolakia mean?

Fasolakia is Greek for green beans. Fasolakia lathera describes green beans cooked in a generous amount of olive oil, often with tomato, onion, and herbs. Potatoes are a common addition in some versions, but recipes vary, and this recipe is one practical way to make the bean-and-potato combination.

Can I make this stew ahead of time?

Yes. Make it up to 3 days ahead, cool it promptly, and refrigerate it covered. Reheat gently on the stovetop with a little water if the sauce has thickened. The vegetables may be softer after storing, so stir carefully and avoid bringing the pot to a hard boil.

Should I use fresh or canned tomatoes?

Crushed canned tomatoes give a consistent, concentrated sauce and are convenient year-round. Chopped ripe fresh tomatoes work well in season, but their water content varies; allow extra time for the sauce to reduce if it looks thin. If using fresh tomatoes, choose ripe ones with good flavor rather than firm, underripe tomatoes.

How can I tell when the beans and potatoes are done?

Test a potato piece with the tip of a knife: it should slide in easily without the piece falling apart. Taste a green bean as well; it should be tender through the center, not squeaky or raw, while still holding its shape. If one vegetable is ready before the other, keep the pot at a gentle simmer and check every few minutes.

Is Greek green bean and potato stew vegan?

The stew itself is vegan when made with the listed ingredients and olive oil. Feta is an optional topping, so leave it off for a fully plant-based serving. Check packaged ingredients if using a prepared tomato product, especially if you need to avoid a particular additive or allergen.

Why is my stew watery?

Tomatoes and beans release different amounts of liquid, and a tightly covered pot retains more steam. Remove the lid and simmer gently until the sauce reduces, stirring from time to time so the vegetables do not stick. Next time, start with the measured cup of water and add more only if the pot looks dry before the vegetables are tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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