Fasolakia with fava beans and sun-dried tomatoes

Fasolakia Beans with fava beans and sun-dried tomatoes

Fasolakia (Greek green beans) are frequently served on the lunch table during the summer months. The flavour is elevated even more when combined with seasonal ingredients and legumes.


1,200 gr. green beans, fresh, cleaned
150 ml extra virgin olive oil
Two medium white onions, finely chopped
One clove of garlic, chopped
3 tsp. tomato paste
1 tsp. of sweet paprika
1.5 litres of vegetable stock, hot
250 gr. split peas/fava
12 sun-dried tomatoes, chopped
½ bunch of fennel, chopped
black pepper


Step 1

Clean the fresh beans. If they are large, break them in half. Also check if the pods have fibres.

Step 2

In a wide pot, heat half the extra virgin olive oil on medium heat and sauté the onion, garlic, the tomato paste, and the paprika.

Step 3

Then, add the cleaned beans and mix for 5-6 minutes. Pour half the stock over the beans until they are covered, and cook for 20 minutes.

Step 4

Then add the sun-dried tomato, the fava beans and the rest of the broth and cook for another 20 minutes until the beans are done and the fava beans remain plump without disintegrating. Then add the chopped fennel and cook for another 2-3 minutes.

Step 5

Remove the pot from the heat, and after 10', add the remaining extra virgin olive oil, stirring lightly. Check for salt and pepper and serve.

Beans with fava beans and sun-dried tomatoes
Styling: Tzannis Sifnaios - Food styling: Makis Georgiadis - Photos: STUDIO LM

Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.

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