Fasolakia - Greek Green Bean Stew

Amazing! Came out fantastic! This might become a staple for the week! However, how would you recommend to make this more protein rich?

PUL Team - Nov. 7, 2025, 3:53 a.m.

So happy to hear it turned out, Katya! If you’d like to make it a bit more protein-rich, you could try using our homemade vegan feta made with tofu, stir in some cooked lentils or chickpeas near the end of cooking, or serve it with quinoa instead of bread. A dollop of soy yogurt or a sprinkle of hemp seeds on top would also give it a boost ☺️

This is so good. 10/10. 5/5. Whatever the rating system, it tops the scale.

Made mostly as noted... Except less parsley, and more dill. Also, I had half a can of diced tomatoes in the fridge, so I used that with one fresh tomato. I highly recommend.

PUL Team - Nov. 3, 2025, 2:18 p.m.

Woop woop! So glad it was enjoyed, Natasha, and thanks for the ideas 🙌✨

Another win. So simple yet so flavorful 💖

I made this twice already because it’s so good! My favorite recipe for green beans!

This dish is so so yummy, I love it ❤️
The seasoning is perfect! I made 2 servings, but kept adding water as 1 cup was not enough.
This recipe is perfect for autumn and winter months, it's a warm hug on a plate 🤗

I will definitely make this again. Next time I’ll add 2 extra tablespoons of tomato paste. It feels like the leftovers for tomorrow will be even tastier :) I used frozen beans and it worked really good.

I will slightly reduce the amount of water the next time I make it as it turned out just a bit too watery, but otherwise it's great!

Delicious! As a kid I did not like vegetables. We (Aramaics) have a similar dish to this one and I hated it. I only liked the water of it and always poured it over my bulgur. Now I love veggies and this dish too 🥰 it is nice to see a dish so similar to an Aramaic dish here. It is pretty rare. Thank you for sharing this recipe ❤️

PUL Team - Sept. 27, 2025, 3:07 p.m.

This is so beautiful to hear, Deborah 🥰 amazing how our tastes change over time! Love that this recipe brought back memories of a familiar Aramaic dish. Food really does connect us in such special ways ❤️

Deborah - Sept. 29, 2025, 7:40 a.m.

Thanks for the lovely reply 🥰

Looks delicious! Does it work with frozen beans?

❤️

This is a winner! I do find that the potatoes take longer then listen to soften (probably due to cooking in the acidic tomatoes)...I might have to tweak that. Also, don't be tempted to remove the lid, like I did, thinking it's too much liquid. 2 c of water is adequate so you have enough dipping broth at the end.

PUL Team - Sept. 26, 2025, 4:17 p.m.

Hey friend, so glad you loved it and thanks for the tips! Keeping the lid on is also helpful for the potatoes to cook through. Cutting the potatoes into slightly smaller chunks next time could also help if you’d like them to soften a bit quicker ☺️

Simple, comforting and flavourful. I’ll definitely make it again.