Mediterranean green bean stew 2

Mediterranean green bean stew (Fasolakia)

One of the most popular summer dishes in Greece. Green beans and potatoes are cooked in a light tomato sauce for a healthy, vegan and gluten free meal!
Course Main Course
Cuisine Greek, Mediterranean
Keyword gluten-free, Greek, Green bean, stew, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 -5
Author The Hungry Bites


  • 2 pounds (1 Kg) frozen green beans (Snap green beans, french green beans or Italian/flat green beans)
  • 1 carrot, sliced
  • 1 teaspoon ground coriander seeds
  • 1/3 cup virgin olive oil
  • 1 large onion, chopped
  • 1 can pureed tomatoes or 2 cups fresh tomatoes, peeled and pureed
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup parsley, chopped
  • 4-5 medium size potatoes, quartered or in thick slices
  • 1 1/2 -2 cups water

  • whole coriander seeds for serving, optional


  1. Heat a large pot over high heat and add the olive oil, green beans, coriander, pepper, and carrot. Stir gently for about 3-4 minutes.

    Add the onion and continue cooking and stirring until translucent (about 2-3 minutes more).

    Add the sugar, salt, potatoes, and tomato. Add enough water to almost cover the beans and potatoes.

    Bring to a boil, cover the pot and reduce heat to a low simmer.

  2. Cook for 30 minutes, add the parsley and continue cooking until potatoes are fork-tender (about 10-15 minutes more). You might need to add a bit of water if you notice that a lot of it is gone during cooking (I usually don’t need to add extra water).
  3. Serve with feta cheese and bread on the side for the real Greek experience! Eat!