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.

Greek Green Beans (Fasolakia) | The Mediterranean Dish. Braised Greek green beans with tomatoes, olive oil, aromatics and spices. Tender green beans, so velvety in texture. Satisfying and every bit flavor-packed. A healthy vegan entree or side dish that is so simple to make. Get the recipe on TheMediterraneanDish.com

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).

Greek Green Beans (Fasolakia) | The Mediterranean Dish. Braised Greek green beans with tomatoes, olive oil, aromatics and spices. Tender green beans, so velvety in texture. Satisfying and every bit flavor-packed. A healthy vegan entree or side dish that is so simple to make. Get the recipe on TheMediterraneanDish.com

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–like my version of sautéed green beans, which were inspired by this recipe. Here, I used potatoes to give the beans more substance as a vegan entree.

Greek Green Beans (Fasolakia) | The Mediterranean Dish. Braised Greek green beans with tomatoes, olive oil, aromatics and spices. Tender green beans, so velvety in texture. Satisfying and every bit flavor-packed. A healthy vegan entree or side dish that is so simple to make. Get the recipe on TheMediterraneanDish.com

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

Cauliflower and Chickpea Stew

Greek Moussaka: Eggplant Casserole

SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE!

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Greek Green Beans (Fasolakia) | The Mediterranean Dish. Braised Greek green beans with tomatoes, olive oil, aromatics and spices. Tender green beans, so velvety in texture. Satisfying and every bit flavor-packed. A healthy vegan entree or side dish that is so simple to make. Get the recipe on TheMediterraneanDish.com

Greek Green Beans (Fasolakia)


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4.9 from 52 reviews

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

Scale
  • 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 1/2 lb fresh French green beans, trimmed and cut into 1 1/2-inch pieces (frozen green beans work wonderfully in this recipe)
  • 3 Yukon Gold potatoes (about 1 lb), cut into small piece (1/2 to 3/4-inch pieces)
  • Salt and black pepper
  • lemon juice
  • 1/2 cup chopped fresh parsley leaves

Instructions

  1. Preheat the oven to 300 degrees F.
  2. In a large Dutch Oven, heat 1/4 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.
  3. 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.
  4. 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.)
  5. Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
  6. 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

Greek Green Beans (Fasolakia) | The Mediterranean Dish. Braised Greek green beans with tomatoes, olive oil, aromatics and spices. Tender green beans, so velvety in texture. Satisfying and every bit flavor-packed. A healthy vegan entree or side dish that is so simple to make. Get the recipe on TheMediterraneanDish.com

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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Comments

  1. Joyce says:

    I’ve not been feeling well nor had much of an appetite, but this recipe looked appealing, so I made it last night and I enjoyed it a lot.

    1. TMD Team says:

      Hope you feel well soon, Joyce!

  2. Joyce says:

    I worked with a Lebanese woman who taught me to make Loubieh – flat Italian green beans. I love the idea of adding diced potatoes, oregano and cumin! I really like this with the Italian green beans, and suggest using them here,

    1. TMD Team says:

      That sounds amazing, Joyce! Thank you for sharing!

  3. Micheline Saurette says:

    Made this recipe about 2 weeks ago and LOVED it. About to make it again for tonight’s dinner. A definite go to keeper.

  4. Amy says:

    I’ve made Greek Green Beans before but this recipe was so easy and less time at the stovetop! I loved that I could throw it together in my Dutch oven and kick back while it did its thing in the oven! Perfect for a rainy weekend! Flavors were outstanding and I always appreciate that Suzy’s recipes allow for leftovers… because, trust me, this is one of those meals you are going to want again the next day! 😋






    1. Amy says:

      I meant to add that we always make this a main meal by simply adding some feta and a rustic loaf of bread. Delicious goodness!