There’s nothing quite like a rustic Greek dish to warm your heart and tummy. This basic beans and potato stew is an absolute family fave in our house. Not only for it’s comforting qualities, but because its a great dish for weaning babies and is full to the brim with vitamin C and iron. The perfect combo to power an under slept mum and her over active kids!
(To serve 4)
- 8 Cyprus Potatoes
- 250g of Green beans
- 2 cloves of garlic
- 1 box of pasata
- Olive oil
- Salt & pepper (for seasoning)
- Bring a pan of water to the boil
- Add your potatoes (peeled and quartered) a long with your peeled garlic cloves to the boiling water and boil for 10-15 mins
- Then add the beans and allow to boil for a further 5 minutes
- Drain the water and put back on a low heat, drizzle with olive oil-enough to lightly glaze all the vegetables
- Add the box of pasata to the pan bring back to the boil and then leave to cook on a low heat for 10-15 minutes
- Season to taste with salt and pepper
Fasolia in Greek simply means beans. Every region will have a different bean dish that they refer to as ‘Fasolia’, depending on where in Greece you go. For this dish we recommend some feta seasoned with dried oregano and lightly drizzled in Sitian olive oil.
This Post Has 4 Comments
I might try this but swap out the normal potatoes for sweet pots. Have you ever tried it that way before?
Yes, works just as well – if I’m honest its the tomatoes that make this stew!
Tasty, healthy and quick, bet some add ons like feta and some wholemeal bread to dip will be harmless 😀