So I married a Greek man. I am not Greek, however, I like to maintain some tradition which translates into creating some of the husbands comfort foods that he grew up on. Enter Fasolokia (Fah-So-Lakia). This a great recipe If you’re looking for a “one pot wonder” where all you have to do is prep, chop, peel, chop some more, then throw it all into a pot. Not only that, I promise you’ll have leftovers…if you’re only serving 2. While this tends to be a meal on its own, I may have some source of protein on the side (ie. Greek inspired lemon chicken-recipe soon!).
Traditionally, Fasolakia Me Lathi can be referred to as “string beans and olive oil”. It’s great is for this reason, you’ve got a lot of carbs, with the addition of loads of tomato (lycopene-think natural plant chemicals that have protective effects) and olive oil (anti-inflammatory, heart healthy, super oil!) oh and garlic (antioxidant!). Very nutritious! Not to mention it’s quite filling.
I had to figure out how to recreate this dish because 1) I lost the recipe from Aunt Mitza, and 2) I make it a little different then the traditional recipe, I also think his aunt would add stew meat (oh so NOT for me!). Where there’s a will there’s a way and if he’s craving something, I’ll try my best to make it. What a good wife. Surprisingly the few recipes I’ve attempted have come out fantastic. Don’t you worry, I”ll post those recipes at some point. Here goes.
Serves: 2 and you’ll have leftovers (4 and you probably won’t).
- 1 pound boiling potatoes, peeled, chopped into big chunks
- 1/2 yellow onion, diced (you can use more, but we don’t like too much onion in this household)
- 2 garlic Cloves, finely chopped
- 1-2 T. fresh parsley chopped, fine (If you use dried, 1 tsp. should suffice)
- 1-28 oz can Tomato sauce (your choice here-I use Pastene Brand), I always have a spare can of tomato sauce on hand in case I need more. I tend to add too many potatoes!
- 1-6 oz. can Tomato Paste
- 1 package Italian Green Beans (frozen) (I know it’s a greek recipe using Italian beans?)
- 1/2 package Fresh String Beans (1 +1/2 cups)
- 1 cup Water (play with this, I like a thick stew, NOT watery!)
- Salt and Pepper to taste
- Feta Cheese (So good as a topper!, sprinkle some on, yum!)
1) Chop Onion, and Garlic (put aside)
2) Wash, then peel potatoes, cut into 8ths, nice big chunks, set aside.
3) Heat Olive Oil over Medium heat in a large pot (dutch oven would also work nicely here, but I use my pasta pot)
4) Add onions and garlic, cook for about 2 minutes.
5) Add the next FIVE ingredients to the garlic and onions (this includes the potatoes). You want the liquids to almost completely cover the beans and potatoes here, don’t worry it will all condense nicely. My pot looks like it’s going to overflow sometimes.
5) Add salt and pepper to taste. (I barely add any salt because the tomato sauce already has some)
6) Increase heat to Medium-High. Let simmer for 40 minutes to an hour. Once potatoes are easily pierced with a fork, it’s good to go.
NOTE: If your pot starts spurting out liquids, I just cover it and reduce the heat somewhat.
7) SERVE! Top with crumbled Feta and ENJOY!