Fasolakia (Greek Green Beans)

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 160kcal

Author: Anjali Shah

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