Easy Low FODMAP Keto Vegan Greek Stewed Green Beans (Fasolakia)
How to Make It
Step 1
Wash and trim the green beans. Peel the pumpkin and dice into 1-inch cubes. Grate the lemon zest on the small edge of a box grater. Heat the garlic infused oil over medium heat, add the pumpkin and saute for a few minutes. Add the can of chopped tomatoes and lemon zest and stir to coat the pumpkin. Add the water, stock, salt, and pepper to taste, and stir to combine.
Step 2
Layer the green beans on top of the diced pumpkin. Cover the pot with a lid and lower the heat to medium-low. Simmer for 30-35 minutes until the pumpkin and beans are tender. Jiggle the pot halfway through cooking to ensure the bottom doesn’t stick and burn.
Step 3
Remove the pot from the heat. Roughly chop the parsley and sprinkle the parsley over the beans. Drizzle the remaining 4 Tbsp of good quality extra virgin olive oil and a grind of black pepper and salt before serving.
Ingredients
- Kabocha Squash (Japanese Pumpkin) – 230 g
- Green Beans (Raw) – 400 g
- Garlic Infused Olive Oil (Low FODMAP Safe) – 2 tbsp
- Olive oil – 4 tbsp
- Chopped Tomatoes (Tinned / Canned) – 1 can
- Low FODMAP Stock – 1 serving
- Boiling water – 250 ml
- Parsley Fresh Or Raw Herb – 4 tbsp
- Lemon Peel Or Zest Raw – 1 tbsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.25 tsp