a better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stewa better «fasolakia lathera» greek green string bean stew

FASOLAKIA are green string beans and LATHERA means with oil, because when making this meatless version, the extra virgin olive oil gives it both taste and body. My version also adds beer as well as yeast extract to give it more body and I roast the vegetables before adding them to the tomato base, making this simple stew into something exceptional, as I’ve surprisingly been told by many.

Most Greek kids grow up eating this dish. It’s easy, vegetarian, healthy and inexpensive and usually prepared in 1 large casserole in under 2 hours and feeds many. It’s a stew in every sense of the word. Unfortunately, everything is usually over-boiled and too soft (almost mushy) and we liked it of course but didn’t necessary love it either. 

Here’s a better way to make it, by partly roasting the vegetables separately, before adding them to the stew at different stages, to create an even better and more satisfying version where the vegetables are tender and tastier and hold their shapes beautifully.

I didn’t know that my version was so satisfying until many people (both older and younger) who had tasted our parents’ versions and mine, brought it to my attention and questioned me as to why it was so particularly better than what they had known and eaten before. I’ve made this dish with meat before (see recipe version with meat here) and I’ve altered my recipe for this vegetarian version which is just as satisfying and filling.

The newer ingredients here are the beer, which replaces the more traditional white wine and then there’s the yeast extract spread. Marmite and vegemite are the best known brands of this condiment. It is a dark and salty syrupy paste made with fermented yeast, used to add flavor to savory dishes. I’d say it’s the European version of miso paste or soy sauce and I use it in all of my broths for soups and stews. It adds depth without adding meat, since it is vegan and packed with vitamins too.

The vegetables are partly roasted, before adding them to the tomato stew, for two reasons, the first being to add depth and flavor and increase the sweetness of the vegetables and the second reason is textural. When the partly roasted vegetables are added to the simmering stew base at different intervals, it ensures that the vegetables do not oversoften to the point of becoming mushy and still retain their shape and firmness and yet are tender.

The end result, even though requiring more time to prepare, is delightful … :)

a better «fasolakia lathera» greek green string bean stew

15.10.2022

6 servings x 450 grams each

ingredients

vegetables for roasting :

  • 1 kg green beans (weight after ends removed from initial weight of 1,1 kg)
  • 500 grams (20) baby potatoes, washed, unpeeled, sliced in half
  • 250 grams (20) small shallots (initial weight of 300 grams before peeling)
  • 250 grams (30) cherry or olive tomatoes
  • 25 grams (3 tbsp) garlic, thinly sliced 
  • 90 ml (3 tbsp + 2 ½ tbsp + ½ tbsp) olive oil
  • 30 grams (3 tsp + 2 ½ tsp + ½ tsp) fine sea salt

tomato sauce base :

  • 800 grams (4 cups) crushed tomatoes
  • 125 grams (½ cup) yellow onion, grated
  • 25 grams (2 tbsp) garlic, crushed
  • 125 ml (½ cup) beer or white wine
  • 250 ml (1 cup) vegetable broth
  • 60 ml (¼ cup) olive oil
  • 30 grams (2 tbsp) tomato paste
  • 2,5 grams (2 tbsp) dried herbs (oregano, sage, thyme)
  • 7,5 grams (1 ½ tsp) sea salt
  • 2 grams (½ tsp) black peppercorns, ground
  • 2 grams (4) bay leaves
  • optional : 15 grams (2 tsp) marmite yeast spread (for more flavor)
  • 15 grams (¼ cup) fresh herbs (flat-leaf-parsley, mint, basil, chives, dill, rosemary)

instructions

  • heat the olive oil at medium-high heat in a large casserole (at least 3-4 liters in volume, with a lid for later) and simmer the grated yellow onion and bay leaves for 2 minutes, then add the crushed garlic and cook for 1 minute more, then add the salt, pepper, dried herbs and beer (or wine) and cook for 5 minutes more and add the vegetable broth (with the yeast extract spread mixed in, if using it), the crushed tomatoes and tomato paste, lower the heat to medium-low, cover with a lid and simmer for 15-20 minutes
  • preheat the oven to 210°C
  • peel the shallots and leave them whole, wash the potatoes and slice them in half and very thinly slice the garlic cloves (reserve half of the garlic slices for the green beans) and toss the sliced potatoes and shallots and half of the garlic slices with 2 ½ tbsp olive oil, then sprinkle with 2 ½ tsp of salt and place in a large roasting dish or baking sheet covered with baking paper on the middle rack and roast (stirring once or twice) for 20 minutes until slightly golden
  • as the potatoes and shallots are roasting, remove the ends of the green beans, then toss the trimmed green beans with 3 tbsp olive oil and 3 tsp salt and add the remaining half of the thinly sliced garlic cloves and set aside
  • remove the roasted potatoes and shallots from the oven and transfer them and any juices to the casserole of the simmering tomato sauce base, cover with a lid and let gently simmer at medium-low heat for 22-25 minutes (before adding the roasted green beans)
  • place the green beans in the same large roasting dish or baking sheet with the same baking paper (after you have removed the roasted potatoes and shallots) on the middle rack and roast for 20 minutes, stirring occasionally
  • remove the roasted green beans and garlic slices from the oven and transfer them and any juices to the simmering tomato sauce base (with the potatoes and shallots already added in), gently stir everything and let simmer gently with a lid for another 45-50 minutes
  • toss the washed and dried whole cherry or olive tomatoes with ½ tbsp olive oil and ½ tsp of salt and roast them for 10 minutes and remove them before they collapse and let them cool down and reserve
  • add half of the chopped fresh herbs to the casserole, stir well and taste and adjust with more salt and pepper if necessary and let simmer at medium-low heat without a lid this time for 25-30 minutes
  • finally add the remaining half of the fresh herbs and stir well and then add the roasted cherry or olive tomatoes on top (to avoid breaking them apart too much) and let everything simmer for another 5-10 minutes without a lid again and stir gently right before serving
  • *note : add more olive oil if too dry or let simmer without a lid a few minutes more if not dry enough …
  • serve large plates of the stew with a few slices of warm rustic bread and a side dish of feta cheese slices (for a more traditional approach).

recette suivante

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