I would normally avoid making a green bean stew as I’d think that green beans are not really interesting enough to be the main ingredient. However, when I saw the chilli, ginger and garlic on the ingredients list as well, I decided it was worth trying. I also liked how easy it was to prepare. Fasolakia is a Greek green bean stew and can actually be served cold as well as hot. I did plan to leave some for the next day to have for lunch with yoghurt but unfortunately there was none left. I was really surprised by how delicious it actually was.
The recipe is slightly adapted from Sarah Raven’s Food for Friends & Family. I borrowed this book from the library and I love it so much I’ll be disappointed when I have to take it back. It is divided into 4 sections for each of the seasons and a lot of the recipes remind me of Ottolenghi’s Plenty in that they really celebrate the vegetables. I think this is what has made me really love the book and I can’t wait to try a few more of the recipes.
Ingredients – serves 2
220g green beans, sliced into 3cm pieces
1 large carrot, grated
1 onion, chopped
1 clove garlic, crushed
1 small knob root ginger, finely diced
2 tomatoes, chopped
1 small red chilli pepper, chopped
1 tsp ground coriander
Handful of fresh herbs ( I used coriander but the original recipe said parsley)
150ml vegetable stock
How to Make Fasolakia
1.Chop the onion and put it in the saucepan with a little olive oil. Cook for about 5 minutes until soft.
2. Add all the other ingredients to the pan, reserving some of the herbs to garnish with. Simmer over a low heat for about 45 minutes.
3.Serve with crusty bread.