Ikaria Green Bean Stew, Mageirio

Mageirio, after the verb, to cook, “mageirevo,” is essentially an all-purpose summer stew, a kind of “throw-everything-in-one-pot,” dish that almost every home cook makes at least once a week, making use of everything that grows in her garden. You'll want to use great Greek olive oil and other wonderful Greek products inthis recipe. For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
1 h 20 min


  • 1/3-1/2 cup extra-virgin olive oil
  • 2 pounds green beans trimmed and halved crosswise
  • 2 medium red onions coarsely chopped
  • 4 Greek garlic cloves in brine crushed
  • 3 green bell peppers trimmed and seeded and cut into ½-inch / 1 ¼ cm rings or strips
  • 1 fresh chili pepper optional, whole
  • 3 ears corn trimmed and halved
  • 4 medium waxy potatoes, peeled and cubed
  • 3 large firm ripe tomatoes, chopped or grated
  • ½ pound amaranth or sweet dandelion greens trimmed and coarsely chopped
  • 1 cup chopped fresh mint
  • ½ cup chopped fresh flat-leaf parsley
  • Greek sea salt to taste


  1. Heat 1/3 cup olive oil together with 3 cups water in a large pot over medium-high heat. As soon as the water simmers, add the onions, garlic, beans, peppers, corn, and potatoes. Simmer for about 25 minutes, or until the potatoes and corn are tender but al dente.
  2. Add the tomatoes, greens and herbs. Season with salt. Stir gently to combine, cover, and simmer over low heat until all the vegetables are very tender, about 20-25 more minutes. Serve warm or at room temperature, drizzled with as much additional olive oil as desired.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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