Fasolakia – Summer in a Pot

Don’t let the word “stew” throw you off.
Does it sound like winter, thick socks, and grey skies?
Not in this case!

Fasolakia, the Greek green bean stew — or Taze Fasülye, its Turkish name — is a true summer classic:
light, tomatoey, aromatic — perfect for hot days and balmy evenings.

It tastes delicious warm, but also just as good at room temperature.
This dish reminds us of our childhood, sitting beside grandma or mom helping to snap the beans. That’s why this dish is more than just food — it’s a memory.

The Ingredients: simple, honest, Mediterranean
For this stew, you only need a few basic ingredients:

-Fresh green beans

-Ripe, large tomatoes (beefsteak tomatoes — the ones bursting with flavor!)

-Onions

-Agnó extra virgin olive oil

-Salt & pepper

Rule of thumb:
For ½ kilo of beans, you’ll need about 2 large tomatoes.
That’s important because: I don’t add any extra water while cooking.
The juice from the tomatoes is enough to gently braise the beans.

How to make it:
First, wash, trim, and break the beans into bite-sized pieces.
Tip from childhood:
If you notice a tough string pulling along the side as you snap the beans, they might not be super fresh — in that case, peel the sides off with a vegetable peeler.

Peel the tomatoes and chop them.
(Easiest way: pour hot water over them briefly, and the skin comes right off.)
No time? You can also use canned tomatoes — but only when fresh ones are out of season!
In summer, there’s nothing better than fresh, sun-ripened tomatoes.

Sauté the onions in olive oil until translucent, then add the beans and tomatoes.
Season with salt and pepper and let everything simmer slowly over low heat until the beans are tender and the tomato juice thickens into a rich, flavorful sauce.
No water needed — the tomatoes do all the work!

Variations & Tips
· Want a heartier version?
Add potatoes and/or carrots to the pot — they pair beautifully.

· Even better when serving:
Drizzle a few drops of Agnó Extra Virgin Olive Oil over the finished dish —
mmm… it smells like childhood and sunshine!

· I always cook a double batch and pour half, while still hot, into clean canning jars.
That way, you’ve got a ready-to-go healthy meal for busy days.

Fasolakia isn’t spectacular — it’s not loud or complicated.
But it is everything Mediterranean cooking is about:
honest, seasonal, full of flavor and feeling.

Ready to cook up a little summer?