Green Beans with Pork and Potatoes In the Slow Cooker (Greece)

This Greek Mediterranean Diet recipe only takes 20 minutes to prepare!

I once met an Iraqi restaurant owner who told me that in Iraq, most dishes aren’t considered done until they have been stewing for at least 4 hours.  These days, I don’t know anyone who has four hours to cook.  This is where the crockpot comes in.  Spend 20 minutes in the morning prepping dinner, throw it into your slow cooker, set the timer and you’re good to go.  I love coming home to the smell of a home-cooked Mediterranean meal that has been stewing all day long.   This is a super-fast and tasty way to get two servings of veggies per bowlful and satisfy the hungry meat eater.  The green beans are cooked to perfection and the meat is tender and full of flavor.

This recipe works really well for the person who is a meat and potato eater who wants to gradually head towards eating Mediterranean.  I would serve this with a Greek salad and some nice crusty whole grain bread.

The stew will last close to a week in the refrigerator so you can have it for dinner one night and then for a couple of lunches.  I also have frozen the stew in Ziplock bags and when I am ready to defrost, I just put the bag in a bowl of warm water.  Take the stew out of the bag, put it in a pot and heat it up on the stove.  It usually takes me about 10 minutes to defrost, heat and have ready for lunch or dinner.

I think you will enjoy this traditional recipe from the Island of Crete.  Kali Orexi (Bon Appetit in Greek)

Recipe adapted from “Foods of Crete: Traditional Recipes from the Healthiest People in by World” by Koula Barydakis and Bill Bradley, R.D.

Mediterranean Diet Weight Loss Plan
Mediterranean Diet Recipe: Green Beans and Pork

Green Beans with Pork and Potatoes In the Slow Cooker (Greece)

4.72 from 7 votes
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Servings 4
Calories 524 kcal


  • 1 pound lean pork, cut into bite-sized cubes
  • 1 large onion, chopped
  • 1/2 cup extra virgin olive oil
  • 2 carrots, sliced thin
  • 2 celery sticks, sliced thin
  • 3 fresh tomatoes, grated or 2 cups canned crushed tomatoes
  • 1 pound green beans (fresh or frozen)
  • 2 potatoes, peeled and cut into 4 quarters
  • Salt and pepper, to taste


  • Add all ingredients to a slow cooker (crock-pot). Stir well.
  • Cook on high for 6 hours or low for 10 hours. Meat should be fork-tender.


Calories: 524kcalCarbohydrates: 37gProtein: 30gFat: 30gSaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 103mgPotassium: 1517mgFiber: 8gSugar: 10gVitamin A: 6658IUVitamin C: 52mgCalcium: 89mgIron: 4mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.


  1. Caroline August 10, 2022 at 12:03 pm - Reply

    5 stars
    I love your recipes! They are very versatile, adaptable, and inexpensive.
    For example, this recipe is delicious as it is but it reminded me more of an Irish Stew using pork. The second time around I wanted it more what I imagine as Mediterranean. I added 2 teaspoons of greek seasoning, 1/2 cup of white wine, some lemon and orange zest and juice, and some olives. That increased the cost but was really delicious. If you have a handful of mushrooms that need to be used up toss that in there too.

    I also realized that the recipe reminded me a lot of a stew that my sister’s Mexican mother-in-law used to make and my kids loved. Add a couple of teaspoons of Mexican spices with lots of cumin, some peppers, some corn, and even some zucchini. Thicken it a little bit with masa flour. Yummy…inexpensive, and healthy.

  2. Irene January 10, 2020 at 2:33 pm - Reply

    Made this last night and was surprised at how good it was. Was worried the veggies would have cooked too long but every part of this was delicious. A keeper.

    • Bill Bradley, R.D. January 10, 2020 at 3:06 pm - Reply

      Glad you liked it. It is one of my favorite Koula recipes!

  3. Pamela Baker April 13, 2019 at 11:01 pm - Reply

    Making this tonight for Sunday dinner!

  4. Taylor October 31, 2018 at 8:14 am - Reply

    Making this today

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