www.marissa.co Greek Cypriot Green Bean Stew Fasolaki

Greek Cypriot Green Bean Stew Fasolaki Recipe

This is a wonderful, quick green bean stew recipe with Cypriot spices. To make this a very speedy dinner, I make mine in a pressure cooker. My Yiayia (Greek for Granny) used to bubble hers in a pot on the stovetop. Green beans cook quickly, so using either method will yield a delicious meal within 30 minutes.

In essence, you use green beans, a diced onion, sometimes carrots and potatoes (I omit these), cinnamon and allspice, and a can of chopped tomatoes. This is a cost-effective meal that ticks the vegan and vegetarian boxes with the added bonus that meat lovers will be won over with each mouthful.

I usually serve Greek Cypriot Green Bean Stew Fasolaki midweek, on those days when you have little time and want something wholesome.

Green Bean Stew Fasolaki
Preparation time
Cooking time
Total time
This is a wonderful dish to enjoy as part of a wider Cypriot menu or as the star of the show midweek. The dish is delicious, with frozen or fresh green beans. It is versatile and can serve vegans and vegetarians.
Marissa: www.marissa.co
Recipe type: Mains
Cuisine: Cypriot
Servings: 4
  • 4 tablespoons of olive oil
  • 1 red onion, thinly sliced
  • 1 level teaspoon of ground cinnamon
  • 1 level teaspoon of allspice
  • salt and pepper, to taste
  • 1 tablespoon tomato paste
  • a squeeze of fresh lemon juice
  • 500g fine green beans, frozen or fresh (topped and the string removed)
  • 1 tin of chopped tomatoes and ¼ of a can of water to swill out the tin
  • a small handful of roughly chopped parsley
  • Accompaniments:
  • Serve over rice, polenta, or, my favourite, a bowlful of beans with a side of crusty bread.
  • Extra olive oil, to drizzle if desired, 1 tablespoon per portion.
  1. Fry and soften the onions in a large lidded pot or the base of your pressure cooker, if using.
  2. Stir in the cinnamon, allspice, salt, pepper, and tomato paste, and stir for 10 seconds.
  3. Add the green beans and stir to coat them in the spice and tomato paste mixture.
  4. Add a good squeeze of fresh lemon juice. This can be omitted, but it keeps the green beans nice and green; without the lemon juice, they can look a little grey.
  5. Add the tinned tomatoes and water, and cover.
  6. If you are using a pot, cook the beans for 20–30 minutes with the lid on; the green beans need to be stew-like and soft.
  7. If you are using a pressure cooker, cook for 15 minutes, release the steam, and check the beans. If they need a little more cooking, do this with rapid heat and no lid on the stovetop.
  8. I like a lot of sauce, but if you prefer less sauce, reduce the liquid, stirring often over medium heat, until the sauce thickens; a rough estimation is another 5 minutes.
  9. Remove from the heat, add the olive oil, and stir to combine.
  10. We usually eat this food with a chunk of bread, scooping up the beans, or dabbing up the sauce. I often make a little more than I need, and the next day we eat it cold, with a few olives, chili peppers, and fried halloumi or marinated feta (feta, olive oil, and oregano crushed over the top; you can add a squeeze of lemon, but I like it plain).
Serving idea for leftovers:
If you have any leftovers, the fasolaki is delicious eaten cold.
I make it into an easy meze-style lunch with a few olives, chili peppers, and fried halloumi.
You can also eat the fasolaki with crumbled feta and a squeeze of lemon.

So next time you are looking for a healthy dinner, a vegan addition to your meze menu or you find you have a packet of green beans and you want to stretch it into a main course. Give this lovely recipe a try.

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