Greek green beans are known as fasolakia and are typically simmered with tomato sauce, olive oil, and occasionally, little bits of potato. This dish is a great example of plant-based eating because it is a main dish in Greece rather than a side dish. I usually need to have a substantial piece of feta on the side, and good crusty bread is important for soaking up the sauce. For the finest flavor, serve fasolakia warm or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ¼ cup olive oil
- 1 small onion, grated
- 1 ½ pounds fresh green beans, trimmed
- 4 medium tomatoes, pureed
- 2 medium yellow potatoes, peeled and cut into wedges
- ½ teaspoon salt, or to taste
- ground black pepper to taste
- 1 pinch white sugar (Optional)
- 1 cup water, or as needed
Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
- Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.
- I usually add more olive oil than called for here; add 1 to 2 tablespoons more, or to taste, for a delicious result.
- For some protein, you can brown 4 to 6 skinless chicken drumsticks or bone-in chicken thighs in the olive oil before adding the onion, then follow the recipe as written.
Reviews
Excellent
I did not have yukons, so I used new potatoes instead. Still was delicious. I did add the juice of a half a lemon and a scant teaspoon of dried oregano. Yes I will make it again!
Really a wonderful dish. I grated Roma tomatoes and used a small amount of Cavender’s Greek seasoning. Cooked till beans were soft. Just the way we Southern gals like them! Topped with a little feta cheese.
Comfort food at its best! The feta really makes it. Loved it with crusty bread. Will try again if I can find romano beans – I have a feeling they make it even better.
my experience making this dish the first time was, well. serendipitous. During prep I realized I had no tomatoes. I decided to substitute tomato sauce. after reduction, the result. was delicious.
Simply outstanding, truly enjoyed this dish. Thank you Diana. Have a greek friend who says also great with rice in place of potatos and she sometimes adds chicken thighs, she browns them first in the same pan then lets them simmer with the rest of ingredients.
Excellent! I add a pinch of cinnamon-sounds funny but it’s added unexpectedly in some Greek dishes. There is not so much that you taste the flavor of the cinnamon-but that little pinch adds something. Thank you for the lovely Greek recipe!
Absolutely delicious! I did use runner beans. This is true Mediterranean food. A few simple, real ingredients cooked naturally. This goes well with a chunk of cheese and crusty bread. Thank you for the recipe.