Lunch
Fasolaki yiahni (green beans in tomato sauce) with feta and bread
498 kcal15 g protein3 ingredients60 minutes
CypriotVegetarianFasting-friendly with a swap: no feta
Standard portion: 498 kcal and 15 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Fasolaki yiahni (green beans in tomato sauce) | 1 recipe portion (≈ 500 g) | 343 | |
| FetaSwap for: Halloumi, Fresh anari (Cypriot whey cheese), Anthotyro (fresh whey cheese) | 30 g | 85 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Koulouri (Cypriot sesame bread) | 1 slice | 70 |
How to make it
Serve fasolaki yiahni. Add feta. Serve with wholemeal bread.
The recipe for the whole pot: Fasolaki yiahni (green beans in tomato sauce)
4 servings · 60 minutes
- Flat green beans, trimmed1 kg · 1000 g
- Potatoes, cubed1 medium · 200 g
- Carrots, sliced into rounds3 · 200 g
- Onions2 · 200 g
- Ripe tomatoes, finely chopped4 · 400 g
- Tomato purée1 tablespoon · 16 g
- Parsley2 tablespoons, finely chopped · 8 g
- Olive oil⅓ cup (80 ml) · 73 g
- Salt⅓ teaspoon · 2 g
Seasoning: pepper
- Heat the oil in a large pan and sauté the onions for 5 minutes.
- Add the potatoes and the carrots and stir for 3–4 minutes.
- Add the green beans and stir for 2–3 minutes to coat them in the oil.
- Add the tomatoes, the parsley, the tomato purée, the salt and just enough water to cover the beans.
- Simmer for 35–45 minutes, until soft and the sauce has thickened. Add a little water if needed.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 24: Fasoláki yiahní
