Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered.

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  • Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat 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.

Cook's Notes:

If you can find them, use Romano beans, also called runner beans. These are the green beans traditionally used in Greece for fasolakia. If you use them, be sure to peel the stringy sides off of the beans using a vegetable peeler, and trim the ends.

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 in the olive oil before adding the onion, then follow the recipe as written.

Nutrition Facts

289 calories; protein 6.8g 14% DV; carbohydrates 38.6g 12% DV; fat 14.1g 22% DV; cholesterol 0mg; sodium 316.7mg 13% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
04/05/2020
Excellent Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2019
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. Read More
Rating: 4 stars
07/09/2019
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. Read More
Rating: 5 stars
04/28/2019
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. Read More
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Rating: 4 stars
09/29/2019
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! Read More
Rating: 5 stars
05/22/2019
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! Read More
Rating: 5 stars
06/21/2019
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. Read More
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Rating: 5 stars
06/09/2019
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. Read More
Rating: 5 stars
04/05/2020
Excellent Read More
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