Fasolakia
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
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Wash and trim the green beans, cutting very long beans in half. Scrub or peel the potatoes and cut into even 0.75-inch pieces. Slice the onions and prepare the garlic and parsley.
- Step 2
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Heat the olive oil in a large heavy saucepan over medium heat. Soften the onions for about 8 minutes, stirring. Add the garlic and stir for 1 minute.
- Step 3
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Add the potatoes, crushed tomatoes, measured water and salt. Stir and bring to a gentle simmer. Fold in the green beans so they are coated with the sauce.
- Step 4
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Cover and cook over low heat for 40–45 minutes, stirring gently from the bottom occasionally. Keep a gentle simmer and add a splash of water if the sauce becomes dry before the vegetables soften.
- Step 5
Follow the recipe
Test a potato piece with a small knife: it should slide in easily. The beans should be fully tender. If the sauce is thin once the vegetables are ready, uncover and simmer briefly to reduce it. Stir in the chopped parsley.
- Step 6
Follow the recipe
Divide the vegetables and tomato cooking liquid among eight shallow containers, or serve immediately. Follow the cook-ahead storage guidance below for portions kept for later.
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Cookware for this recipe
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Large lidded heavy saucepan
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Cutting board
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Eight shallow meal containers
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Measuring cups and spoons
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Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
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Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
8 portions from one batch. Portion size and timing need kitchen testing. Separate wet sauces and crisp/raw garnishes. Use clean shallow food-safe containers and keep portions small enough to chill promptly.
Refrigerate promptly at 40°F or below, within 2 hours (1 hour above 90°F). For cooked meals use within 3–4 days, or freeze earlier portions intended for later days. Follow stricter ingredient and package guidance.
Thaw in the refrigerator; reheat cooked leftovers to 165°F throughout. Stir and check several places. Keep cold salads cold rather than applying a reheating instruction to them. Texture after freezing is a proposed use, not a tested result. Label date and contents; use freezer-rated packaging and manufacturer headspace instructions.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.