Greek green bean and olive oil stew


  • 1 onion
  • 100 g olive oil
  • 1 clove(s) of garlic
  • 1 teaspoon(s) granulated sugar
  • 500 g potatoes
  • 1 heaping tablespoon(s) tomato paste
  • 50 g white wine
  • lemon zest, of 1 lemon
  • 400 g canned tomatoes
  • 300 g water
  • 1 vegetable bouillon cube
  • 1 kilo green beans, fresh or forzen
  • 1/3 bunch mint
  • 2 spring onions
  • 1/3 bunch parsley
  • salt
  • pepper

To serve


  • 200 g feta cheese, optional
  • 1 tablespoon(s) oregano, dry
  • 2 tablespoon(s) olive oil
  • 3-4 slices bread


  1. Place a pot over high heat and add 2 tablespoons olive oil.
  2. Coarsely chop the onion and add to the pot.
  3. Mince the garlic and add it to the pot along with the sugar. Sauté until the onion softens.
  4. Peel the potatoes, cut them into pieces and add them to the pot.
  5. Add the tomato paste and wine. Mix until the alcohol evaporates.
  6. Add the lemon zest, chopped tomatoes, water and bouillon cube.
  7. Chop the edges off of the green beans, add them to the pot and mix.
  8. Cover pot with lid, lower heat to medium-low and simmer for 40-50 minutes.
  9. Remove pot from heat and add the mint, parsley, the green part of the spring onions finely chopped, salt, pepper and 80 g of olive oil. Mix and serve.
  10. Serve with feta cheese drizzled with olive oil and sprinkled with oregano along with slices of bread.

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