Greek Green Beans (Fasolakia)! Velvety, tender green beans and potatoes, braised in a tomato and extra virgin olive oil sauce. A simple, flavor-packed, and satisfying entree or side dish. Vegan. Gluten Free.
Fasolakia: Greek Green Beans
Egyptians call it Fasolia. Greeks call it Fasolakia. More accurately, Fasolakia Lathera, or braised green beans. Actually, the word Lathera means, "ones with oil," and it describes a whole category of Greek dishes where vegetables are meant to literally swim in quality extra virgin olive oil. Nothing better, in my opinion. You can find similar olive oil-heavy dishes in other parts of the Mediterranean as well. For example, in Turkey, they have zeytinyağlı yemekler, which means “olive oil dishes"(like these braised leeks with garlic).
These Greek green beans are braised in tomatoes and extra virgin olive oil with onions, garlic and spices. Then, they are finished with lemon juice, fresh herbs, and more extra virgin olive oil.
So, unlike crunchy steamed or sauteed green beans, these Greek green beans are velvety, tender, but certainly not mushy.
There are as many variations of traditional Greek green beans as you can imagine. Every household has it's twist. In this recipe, I used potatoes to give the beans more substance as a vegan entree.
What to serve with Greek Green Beans
All you really need is some good Greek pita bread or your favorite rustic bread to sop up the sauce. But, to serve these green beans simply as a side, you can add rice and your favorite protein like grilled chicken or lamb. I typically prepare a simple Greek salad or this 3-ingredient Mediterranean salad to start the meal.
More Recipes To Try
Easy Greek White Bean Soup (Fasolada)
Easy Greek Chicken and Potato Dinner
Greek Moussaka: Eggplant Casserole
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Greek Green Beans (Fasolakia)
- Total Time: 1 hour
- Yield: 4-6 1x
Description
All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.
Ingredients
- Greek extra virgin olive oil (I used Private Reserve Extra Virgin Olive Oil)
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 28-oz can peeled whole tomato
- 1 cup water
- 1 bay leaf
- 1 ½ lb fresh French green beans, trimmed and cut into 1 ½-inch pieces (frozen green beans work wonderfully in this recipe)
- 3 Yukon Gold potatoes (about 1 lb), cut into small piece (½ to ¾-inch pieces)
- Salt and black pepper
- lemon juice
- ½ cup chopped fresh parsley leaves
Instructions
- Preheat the oven to 300 degrees F.
- In a large Dutch Oven, heat ¼ cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
- Remove from oven and stir in 2 tablespoon lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another ¼ cup).
- Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!
Notes
- These green beans are also great as a side dish atop Lebanese rice and next to your favorite protein, chicken kabobs, for example. See more suggestions in the post under "what to serve with Greek Green Beans."
- Recommended for this recipe our Private Reserve or Early Harvest extra virgin olive oil, from organically grown and processed Koroneiki olives. And organic ground cumin!
- SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack of our all-natural and organic spices.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Entree
- Cuisine: Greek
Keywords: Fasolakia recipe, green beans recipe
Loved this dish. Have made other versions but your spices are spot on!
★★★★★
Thank you so much, Christie!
This is sooooooo good! I had the leftovers as dinner over pasta.
★★★★★
Great idea!
Can you do this in a slow cooker?
Sure! I'd put slow-cooker on high for 4 hours and see from there or on low for 6 hours and add time if needed. Enjoy!
I love this recipe and have made it many times. I'm thinking of adding kielbasa madillions at the end of the process. I would fry them first. What do you think ?
Sounds delish!
I absolutely LOVE this recipe! It's one of my favorites. I've adapted it for the Instant Pot and it turns out great every time! It's now my go-to potluck dish and it gets devoured!!!
★★★★★
Awesome! Would love to hear your tips for using the Instant Pot!
Getting ready to make this just wondering if we could use whole green beans instead of the French?
Yes, Sabrina. I have tried this with regular whole green beans before and it turned out just fine.
Hi, I’m planning to try this recipe. Is this dish suitable for either preparation in advance or as leftovers? If yes, how do you recommend storing, under each scenario?
Hi, Fleurette. When made in advance, this Fasolakia will store well in the fridge, tightly covered, for 3-4 days. You can try to freeze leftovers for later use. Thaw over night in the fridge and warm over medium heat with a little bit of added liquid if needed. Just be aware that, as with most vegetable dishes, freezing can sometimes compromise the texture.
Love these green beans! So flavorful!
★★★★★
I have made this so many times now I don't even need the recipe. So easy and I normally have all the ingredients. Delicious and healthy!
★★★★★
I hated made this so many times I don't need the recipe. Being from the South
★★★★★
Glad you enjoy it, Kay!
Made this recipe several times and have enjoyed it each time. Thank you!
★★★★★
Wonderful! Thanks, Patricia!