Fasolakia (Greek Green Beans)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These classic Greek green beans, called fasolakia in Greece, come from my mother’s authentic Greek kitchen! They are so healthy and amazing.
Vegetables get a bad rap of being boring. But they don’t have to be! With just a few simple additions and with the right technique you can create a veggie based dish that’s anything but boring!
Ingredients
This recipe is comprised entirely of nutrient packed, healthy ingredients:
- Fresh String Beans
- Onion
- Potatoes
- Tomatoes
- Seasonings
How To Make Greek Green Beans
Once your veggies are washed and chopped, there’s a few more simple steps to follow to finish up the recipe.
- Sauté the onions & potatoes.
- Add the tomatoes.
- Add the beans and remaining ingredients.
- Simmer until tender.
- Serve & enjoy!
Tips and tricks
- Any fresh string beans will give you the best results. If there are none available, frozen green beans will suffice. I don’t recommend canned as they will get overcooked when preparing the dish.
- In order to prepare ahead of time, wash and cut the fresh veggies. Just store them in an airtight container for up to one day in the refrigerator until you’re ready to cook. Make sure to submerge the cut potatoes in water so they don’t brown.
- You can store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat, there are a few options. Bake in the oven at 350° F / 175° C for 15 minutes. You can also heat in a skillet over medium heat until hot. Or, microwave in a microwave safe dish in 30 second intervals until warm.
Serving Suggestions
Serve these Greek green beans with any of the following for a complete and healthy meal!
Common Questions
What are Greek green beans?
Greek green beans, or Fasolakia, is a classic Mediterranean dish. Green beans are cooked until tender with tomatoes and other seasonings.
How do you make green beans taste good?
Honestly, this recipe is probably my favorite way of enjoying green beans. The other ingredients compliment the green beans well and give them such a fresh and full flavor.
How do you braise green beans?
Braising is a combination of two different cooking methods. You begin by sautéing, then finish by adding liquid and simmering until tender. This recipe for Greek green beans walks you through the process.
Fasolakia (Greek Green Beans)
Fasolakia is a recipe that always reminds me of traditional family meals I enjoyed growing up. Tender green beans, Yukon Gold potatoes, ripe tomatoes, and fresh parsley slowly simmer together until every bite is rich, comforting, and full of classic Greek flavor. It is a simple dish that only takes me 40 minutes to make and can be eaten as a meal on its own or alongside other Mediterranean meals.
Servings: 6
Calories: 160kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- 1 ½ pounds Yukon gold potatoes , cut into 16ths
- Drizzle of olive oil , or broth if you don’t use oil
- 2 pounds fresh string beans , ends trimmed
- 1 cup chopped parsley
- 1 pound fresh tomatoes , chopped
- ½ cup water
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Wash and clean the string beans, cutting off the tips and break in half.
- Sauté the onions with oil or broth until transparent. Abut 5 minutes.
- Add the potatoes and sauté for a few minutes.
- Add the tomatoes and sauté for a few more minutes.
- Add the beans, parsley, water, salt and pepper.
- Bring to a simmer. Cover and let it cook for 20 minutes or until the beans are tender. If it has too much liquid uncover and cook until the liquid evaporates and the sauce is thick.
- Serve!
Notes
- My #1 Secret Tip for this fasolakia recipe is to let the tomatoes cook down naturally instead of rushing the simmer. As they break down, they create the rich sauce that Greek green beans are known for.
- Fresh beans: I always use fresh green beans as they hold their texture the best during the simmering. Frozen beans can work, but they become a little softer.
- Cut evenly: I keep the potato pieces about the same size to make sure everything finishes cooking at the same time without some pieces falling apart while others stay firm.
- Ripe variety: The better the tomatoes taste, the better the finished sauce will be. I like using a mix of ripe red Roma, plum, and cherry tomatoes.
- Do not skip parsley: Parsley is key to balancing the richness of the tomato sauce. I like stirring most of it into the pot and reserving a little for garnish just before serving.
- Let it rest: I usually let the fasolakia sit for about 10 minutes after cooking, giving the sauce more time to thicken, and the vegetables a chance to absorb even more flavor.
Nutrition
Calories: 160kcal | Carbohydrates: 36g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 1063mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2515IU | Vitamin C: 66mg | Calcium: 96mg | Iron: 3mg
