Fahoulakia (Green Bean Stew)

By Lisa Schroeder
Published on: August 4, 2017

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This recipe comes from Sophia Damiani, a former Greek Mother of the Month. In this country, we’ve grown fond of veggies cooked just until tender-crisp, but here’s an example where green beans taste wonderful when slow cooked until soft with garlic and tomatoes. Serve warm or at room temperature for a lovely addition to a barbecue buffet or with Chicken (or lamb) Souvlakia.

1/3 cup olive oil

1 medium yellow onion, finely chopped (1 cup)

2 cloves garlic, finely chopped

1/3 cup finely chopped fresh Italian (flat-leaf) parsley

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh dill

2 pounds fresh green beans, trimmed

2 (14.5-ounce) cans stewed tomatoes

¼ cup water

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

  1. Place a large (6- to 8-quart) saucepan or Dutch oven over medium-high heat for a couple of minutes. When hot, add the oil and onions. Sauté until the onions begin to soften, about 4 minutes.
  2. Reduce the heat to medium and add the garlic, parsley, mint, and dill; stir well and cook until the onions start to turn golden, about 5 minutes more.
  3. Add the green beans, stewed tomatoes, water, salt, and pepper. Cover and cook until the beans are soft, 30 to 40 minutes. Serve either warm or at room temperature.
Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother’s Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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