Fasolakia, often called the Greek ratatouille, is a stew that combines tender green beans with ripe tomatoes, garlic, and onions. This 5-Point dish embodies the essence of Greek cuisine – simple, seasonal ingredients transformed into a comforting meal.
The base of fasolakia is a tomato sauce, where diced tomatoes slowly simmer until they break down, creating a luscious coating for the green beans. I reduce the potatoes and amp up the green beans to make this a low-point Weight Watchers side dish.
Why Should You Try Fasolakia?
- Fasolakia is made in one pot, making it great for easy weeknight cooking. I often prepare the Fasolakia while slowly adding ingredients to the pot, allowing me to multitask effortlessly. From slicing onions to dicing tomatoes and potatoes, everything comes together in one pot, minimizing cleanup.
- This dish is incredibly versatile. Whether you want a light meal or a more substantial one, Fasolakia has you covered. For a quick lunch, I pair it with a simple grilled chicken breast, and just like that, I have a balanced meal with vegetables and complex carbs in no time.
- Weight Watchers Friendly: When made without potatoes, Fasolakia is a 0-point side dish, making it a fantastic alternative to a cooked salad. Even with the potatoes, it’s still only about 4 points per serving, which is a great option when you’re craving something hearty.
- Break the Salad Routine: If you’re like me, you might find yourself falling into a rut of making the same salads over and over. Fasolakia is a fantastic way to break that cycle and introduce a new, flavorful side dish into your repertoire. It’s a refreshing change that keeps me excited about eating vegetables.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4
Serving Size: 2 cups (about 400 g)
5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 teaspoon olive oil (5 ml)
- 1 medium onion, finely chopped (about 1 cup or 150 g)
- 3 cloves garlic, minced (about 1 tablespoon or 9 g)
- 3 large tomatoes, diced (about 3 cups or 540 g)
- 2 tablespoons tomato paste (30 g)
- Juice of 1 lime (about 2 tablespoons or 30 ml)
- 6 small potatoes, peeled (about 2 cups or 200 g)
- 1 pound green beans, trimmed and cut into 2-inch pieces (about 4 cups or 450 g)
- 1 cup water (240 ml)
- Salt and pepper to taste
Instructions:
- Begin by preparing your vegetables. Finely chop the onion, mince the garlic cloves, dice the tomatoes, peel the potatoes, and trim the green beans, cutting them into 2-inch pieces. Having all your ingredients ready before you start cooking will make the process smoother.
- Heat a large, deep skillet or Dutch oven over medium heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pan.
- Once the oil is hot (it will shimmer slightly), add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic to the softened onions and cook for another minute, stirring constantly. Garlic cooks quickly and can burn easily, so keep a close eye on it.
- Next, add the diced tomatoes and tomato paste to the pan. Stir well to combine all the ingredients. Cook this mixture for about 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices. Squeeze the juice of one lime into the tomato mixture.
- Add the potatoes to the pan, stirring to coat them with the tomato mixture. Cook for about 5 minutes, allowing the potatoes to start softening.
- Now, add the prepared green beans to the pan. Stir to combine all ingredients ensure the beans are well-coated with the tomato mixture.
- Pour in 1 cup of water. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let the stew simmer. Cook for about 30-35 minutes, stirring occasionally to prevent sticking. The dish is ready when the green beans and potatoes are tender when pierced with a fork.
- Taste the stew and add salt and pepper as needed. Remember, you can always add more seasoning, but you can’t take it away, so start with a little and adjust to your taste.
- Once seasoned to your liking, remove the pan from the heat. Let the fasolakia rest for about 5 minutes before serving.
Variations and Substitutions
- Green Beans and Beyond: The star of Fasolakia is the green beans, but don’t feel limited. You can use any type of green beans you find at the store—just make sure they’re fresh and crisp. Whether it’s the thin haricots verts or the Romano beans, they all work wonderfully in this dish.
- Tomato Choices: While the traditional recipe calls for fresh tomatoes, I understand that life in the U.S. doesn’t always allow for a trip to the farmer’s market. I’ve made Fasolakia many times with canned tomatoes, and I promise you won’t notice much of a difference. In fact, canned tomatoes can sometimes be more consistent in flavor and texture.
- Optional Add-ons: Potatoes are a common addition to Fasolakia, and while I adore them in this recipe, they are optional. If you’re looking to keep the dish lower in points, you can skip them entirely. On the other hand, you can also add olives or a sprinkle of feta cheese to give the dish an extra Mediterranean flair. Cottage cheese is another great option, especially since it’s 0 points on Weight Watchers.
Tips and Tricks for Making Fasolakia
- The success of Fasolakia hinges on the freshness of your green beans. Be sure to pick the freshest, most vibrant beans you can find. They should be firm and snap easily when bent.
- Don’t forget to trim the ends of the beans and remove the fibrous string along the side. This small step makes a big difference in the texture and overall enjoyment of the dish.
- The green beans should be cooked directly in the tomato juice, allowing them to absorb the slightly acidic, sweet flavor. This technique is crucial for achieving the authentic taste of Fasolakia.
- Fasolakia is incredibly versatile when it comes to serving. I enjoy it both hot and cold, depending on the season. During the warmer months, a chilled Fasolakia makes for a refreshing, light meal, while in cooler weather, it’s a comforting, warm side dish.
- Fasolakia pairs beautifully with grilled meats, like lamb or chicken, or with a simple side of crusty bread to soak up all the delicious tomato sauce. Don’t forget to add a little feta or bocconcini on the side for a truly Greek experience.
Fasolakia
A low-point Greek vegetable side dish in tomato sauce.
Ingredients
- 1 teaspoon olive oil, 5 ml
- 1 medium onion, finely chopped (about 1 cup or 150 g)
- 3 cloves garlic, minced (about 1 tablespoon or 9 g)
- 3 large tomatoes, diced (about 3 cups or 540 g)
- 2 tablespoons tomato paste, 30 g
- Juice of 1 lime, about 2 tablespoons or 30 ml
- 6 small potatoes, peeled (about 2 cups or 200 g)
- 1 pound green beans, trimmed and cut into 2-inch pieces (about 4 cups or 450 g)
- 1 cup water, 240 ml
- Salt and pepper to taste
Instructions
- Begin by preparing your vegetables. Finely chop the onion, mince the garlic cloves, dice the tomatoes, peel the potatoes, and trim the green beans, cutting them into 2-inch pieces. Having all your ingredients ready before you start cooking will make the process smoother.
- Heat a large, deep skillet or Dutch oven over medium heat. Add 1 teaspoon of olive oil and swirl to coat the bottom of the pan.
- Once the oil is hot (it will shimmer slightly), add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic to the softened onions and cook for another minute, stirring constantly. Garlic cooks quickly and can burn easily, so keep a close eye on it.
- Next, add the diced tomatoes and tomato paste to the pan. Stir well to combine all the ingredients. Cook this mixture for about 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices. Squeeze the juice of one lime into the tomato mixture.
- Add the potatoes to the pan, stirring to coat them with the tomato mixture. Cook for about 5 minutes, allowing the potatoes to start softening.
- Now, add the prepared green beans to the pan. Stir to combine all ingredients ensure the beans are well-coated with the tomato mixture.
- Pour in 1 cup of water. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let the stew simmer. Cook for about 30-35 minutes, stirring occasionally to prevent sticking. The dish is ready when the green beans and potatoes are tender when pierced with a fork.
- Taste the stew and add salt and pepper as needed. Remember, you can always add more seasoning, but you can’t take it away, so start with a little and adjust to your taste.
- Once seasoned to your liking, remove the pan from the heat. Let the fasolakia rest for about 5 minutes before serving.
Notes
5 WW points per serving.
Nutrition
Serving: 411gCalories: 149kcalCarbohydrates: 31gProtein: 6.1gFat: 1.9gSaturated Fat: 0.3gCholesterol: 612mgSodium: 979mgFiber: 8.1gSugar: 12gCalcium: 96mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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