This vegan green beans stew is a traditional Greek dish called ‘Fasolakia ladera’. It’s a very popular summer dish in Greece when green beans are growing but in my family, we like to have it all year round using frozen green beans if fresh are not available. You will only need a few simple ingredients to make the green beans stew, like in most greek stews, with the key ingredient of course being the green beans.
It’s very easy to prepare and will take you around 10 minutes to prepare the vegetables and less than an hour to cook. Great for a busy morning when you need to prepare something healthy and tasty in less than an hour.
Green beans stew is also good for children and babies that follow the Baby Led Weaning (BLW) method since it has loads of veggies in it and the beans are easy to hold with their little hands. This is actually how I introduced green beans to my little one when we started her weaning journey. She absolutely loved eating the green beans coated with the tomato sauce!
Why you should try my recipe
- Ready in less than an hour
- Great if you want to eat something healthy that doesn’t need much time or prep
- Works with fresh or frozen green beans
- Stores well in the fridge for up to 3 days
- Easily adjustable recipe for babies and toddlers
Ingredients & How-to
Along with the green beans and tomatoes, which are the key ingredients for this stew recipe, I like to use a few other vegetables like zucchinis and potatoes that add some variety and body to the stew. If you are on a low-carb diet like keto, you could leave the potatoes out or replace them with a couple of carrots.
I always start with preparing the green beans. I give them a nice wash and then trim both ends of each green bean. Then I cut them in two, if they are big and put them in a bowl. If you use runner or flat beans then make sure that you remove the tough strings on the side of the beans as they will be unpleasant and difficult to chew. You can do this using a peeler or by hand as you snap them and cut them in half. If you are using frozen green beans, then they usually are ready to cook and you can skip this step.
Then, I continue with preparing the rest of the vegetables. I use around 4 small potatoes, that I peel and cut in quarters. With the zucchinis, I just cut them in thick slices and I finely chop a bunch of parsley. Same with the onion and the garlic cloves, I just chop them coarsely.
I like to use a big wide pot to make the stewed green beans as it’s faster and easier for all vegetables to cook evenly. I start with cooking the onion until it’s soft and clear and then, I add the rest of the vegetables to the pot except of the parsley. Now it’s time for the spices, Greek stews usually don’t have lots of spices, just a little bit of salt and ground pepper.
I usually add half a can of chopped tomatoes to the green beans stew, that’s around 200gr or 1 cup. If you prefer fresh tomatoes, then you could use one big or two small ripe tomatoes that you grate or blend in a food processor. For the canned chopped tomatoes, I add around one cup of water to the stew, but if you use fresh tomatoes then add half a cup of water as fresh tomatoes have more juices. Cover the pot and leave the stew to cook over medium to low heat. Do check occasionally in case you need to add a little bit more water.
It takes around 40 minutes for the vegetables to get soft. Then, I add the chopped parsley to the green beans stew and cook it for 5-10 more minutes. This way, the parsley will keep most of the aromas and taste without being overcooked. When the green beans and the rest of the vegetables are soft but not melted, the stew is ready! Try to avoid over mixing the stew with the spoon while it’s cooking as that will result in breaking most of the veggies and the beans might break down and melt. You could instead use the pot handles and gently move the pot in a circular way to check if you need to add more water and mix the ingredients.
We usually have the stewed green beans as main for lunch or dinner with some nice crispy bread at the side to dip in that delicious tomato sauce and some feta cheese.
If you are sharing the green beans stew with your baby or just little ones, you can omit or adjust the salt accordingly and cut the vegetables to your child’s liking. The green beans are easy to hold with their little hands and quite soft, and you could cut the zucchinis and potatoes into finger size depending on your child’s age.
You can store any leftovers of the green beans stew in the fridge for up to 2-3 days. Just warm it up in the microwave or a small pot for a couple of minutes and serve. Stewed green beans are also freezable for up to 2-3 months.
What type of green beans can I use for the stewed green beans? You could use string green beans or runner beans, fresh or frozen. If you decide to use fresh green beans, make sure you trim both ends of each bean and remove any tough strings from the sides using a peeler or your hands as you snap them in half.
What type of tomatoes can I use for the stewed green beans? You could use a couple of small ripe tomatoes that you blend in a food processor or canned chopped tomatoes. If you decide to use fresh tomatoes, then you don’t need to add a lot of water to the stew when cooking, as the fresh tomatoes are more watery.
Is the green beans stew suitable for a baby? Yes, it is suitable for babies from 6 months old if you don’t add any salt whilst it is being cooked. The green beans are ideal for little ones as they are easy to hold with their little hands and very healthy. If you would like to combine the stew with some protein for your little one, then I recommend serving it with some feta or soft cheese on the side.
Other Recipes to Try
If you liked my vegan green beans stew recipe, check out these recipes too
Watch the Video
Stewed Green BeansThis recipe for stewed green beans is a traditional greek dish that is very popular during the summer months. Along with the green beans, you will find some more vegetables in it like potatoes and zucchinis, all cooked in a delicious tomato sauce. Try it with some feta cheese on the side and a slice of bread to dip into that tomato sauce. Yummy!
- 500gr / 1lb green beans
- 1 onion
- 4 small potatoes
- 2 zucchinis
- 2 garlic cloves
- 3 tbsp chopped parsley
- 4 tbsp olive oil
- 1 cup / 200gr chopped tomatoes
- 1 tsp salt
- 1/2 tsp ground pepper
- Start by preparing and cutting the vegetables. Chop the onion and garlic cloves, peel the potatoes and cut them into quarters. Cut the zucchinis into thick slices, chop the parsley finely.
- If you are using fresh green beans trim both ends, remove any tough strings from the sides and cut them in half. If you are using frozen green beans, then they will probably come already trimmed and cut in smaller pieces.
- Place the olive oil in a pot and heat over medium to high heat.
- Add the chopped onion and sauté for 4-5 minutes.
- Add the garlic cloves, green beans, potatoes, zucchinis, chopped tomatoes, salt and pepper.
- Add 1 cup of water. Lower heat to medium-low. Cover the pot and cook for 40 minutes.
- Uncover and add the chopped parsley. Stir a little bit.
- Cover the pot with a lid and cook for 5-10 more minutes until the vegetables are soft but not too mushy.
- You could use fresh or frozen green beans.
- If you would like to use fresh tomatoes instead of canned ones, then you could use 2 ripe tomatoes that you blend well in a food processor. As fresh tomatoes are more watery compared to canned ones, use half a cup of water instead of one cup.
- If you are in a keto or low-carb diet then you can replace the potatoes with two carrots or with an extra zucchini.
You can store any leftovers in the fridge for up to 2-3 days. Stewed green beans are also freezable for up to 3 months.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.