Freezable if you leave out the potatoes.Stores well in the fridge for up to 3 days.Works with fresh or frozen green beans.Great if you want to eat something healthy that doesn’t need much time or prep.And if you feel like experimenting and trying other Mediterranean stews, which are also vegan by the way, I recommend to try my spinach and rice stew or my artichokes and potatoes stew.So let’s get started! So whether you’re a fan of Mediterranean cuisine or looking for a new recipe to try, this green bean stew is sure to impress and satisfy. Yay!īut this green beans and tomatoes stew is not only satisfying and delicious, it’s also a nutritious and healthy option, as it’s packed with vitamins, minerals, and fiber from the fresh vegetables. So if you have any leftovers or you make a big pot of it, you could put some in the freezer for another day. What I also love about it, is that it’s freezable for up to 2 months.
Great for a busy morning when you need to prepare something healthy and tasty in less than an hour. It’s very easy to make and will take you around 10 minutes to prepare all the vegetables and less than an hour to cook. You will only need a few simple ingredients to make this Mediterranean green beans stew, like in most Greek stews, with the key ingredient of course being the green beans and then a variety of herbs and vegetables like fresh parsley, potatoes and zucchinis. It’s a very popular summer dish in Greece when green beans are in ambudance but to be honest, in my family we like to have it all year round when we can get hold of them. This vegan green beans stew is a traditional Greek dish called ‘Fasolakia ladera’.
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