Arni me Fasolakia / Lamb Stew with Green Beans

Fasolakia is a traditional Greek stew. It was one of my favorite meals growing up, especially in Greece where I think everything looks and tastes fresher. I used to love to help Yiayia trim the ends of the string beans, by snapping off the top and tail, and peeling away the connected string of every last one. It’s a long process to clean farm fresh string beans, but we would sit in concentrated silence; each snap and pop was more satisfying, as we threw the cleaned beans in one bowl, and the disregarded stems into another (I always managed to get a few stems into the clean bowl – too much repetition messed with my “meditation”).

The smell of this stew triggers so much nostalgia and fond memories. I picture a hot, summer day in Yiayia’s Kouzina in Katerini, Greece. The white curtains blowing into the kitchen and out to the balcony with the breeze. A hot pot of stewed fasolakia centered on her round trapezi (table), a knife and cutting board with a loaf of unbelievably fresh bread, and a simple tomato salad with onions, oil, salt and parsley ready to submit to a fork fight! I’m sitting on the “couch” (yes, there’s a couch in the kitchen), hovering over the table ready to devour this meal!!! And when I do, I am so fulfilled that I throw myself back onto the couch, now turned daybed, and sprawl out; comatose, rubbing my belly like a happy buddah, and ready for mesimeri (meaning midday, aka siesta).

If you haven’t tried this hearty and healthy stew yet, you definitely should! This dish can be made with meat of your choice, or you can go vegan. I just tried with lamb for the first time and must say it came out amazing!   

Ingredients:

2 lbs. of Fresh Green Beans - both ends snapped off, and strings removed

2 large onions, chopped

4 garlic cloves, minced

2 scallions, chopped 

2 carrots, chopped

2 tomatoes, chopped (or 1 tomato, 1 - 8 oz. can of tomato sauce)

1 large potato, peeled and cubed 

1/2 bunch of parsley - chopped

1/2 bunch of dill - chopped

Extra Virgin Olive Oil

Salt, Pepper, Garlic Powder, Paprika, Turmeric

1.5 lbs. of pre-cut leg of lamb for stews (boneless or bone-in)

1. In a sauce pan, add olive oil, 1 chopped onion and 2 garlic cloves to saute, then add the cubes of lamb and stir often until browned. Once browned, add enough 1 cup of water and turn to low. Cook for approx. 30-40 minutes
2. In a large pot, add onions, scallions, carrots and garlic and saute until tender. 
3. Add green beans and stir frequently, once wilted, add the tomatoes and cover with a lid on medium heat
4. After about 20 minutes, add the lamb, it's broth and the potatoes. Add more water if necessary. Season with generous salt, pepper, garlic powder, paprika and a pinch of turmeric and bring to a boil. Once at a boil, turn heat to low and cook until all is tender. 
5. Add Parley and Dill at the end, mix well and simmer for 5 more minutes. 
6. Serve hot in a bowl with bread and feta, sprinkle some oregano on top if you'd like

Kali Orexi!
Sophia Eleni