Learn how to make Fasolakia with this traditional recipe. Green beans gently simmer with potatoes in a rich olive oil and tomato sauce until they’re silky and bursting with Greek flavor!
In Egypt we call this dish Fasolia. Greeks call it Fasolakia Lathera. The word Lathera means, “ones with oil,” and it describes a whole category of dishes where vegetables are meant to literally swim in quality extra virgin olive oil. Nothing better, in my opinion!
The olive oil gently softens the green beans as they braise, making them velvety-tender but never mushy. It also preserves them in the most delicious way, infusing them with the aromatics and deepening the flavor over time.
Just like with other olive oil-based recipes, from the roasted vegetable dish briam to stewed okra, these Greek green beans taste best at room temperature. They’re the perfect thing to keep on hand for quick dinners and healthy lunches.
Table of Contents
What is in Greek Green Beans? Ingredients and Substitutions
In case it isn’t obvious already, a quality extra virgin olive oil is essential for this fasolakia recipe! Here’s what else you’ll need:
- Green beans: This recipe is very forgiving, use the type of green bean you have on hand. That includes frozen green beans–no need to thaw them first!
- Extra virgin olive oil: Just be sure to use a high quality variety with a pleasant flavor. I recommend a rich and complex Greek olive oil, like our Early Harvest from the Kotsovolos Family Estate in Christianoupolis.
- Yellow onion: Substitute with white onion or a handful of shallots.
- Garlic: Adds sweet and savory depth.
- Spices: Cumin, bay leaf, and oregano bring an aromatic and warming quality. Kosher salt and black pepper wake everything up.
- Canned tomatoes: Look for peeled whole tomatoes, which break down into satisfying hunks.
- Potatoes: Thicken the sauce and make this vegan dish satisfying enough to be the main course. I love buttery Yukon Gold potatoes, but again use what you have.
- Lemon juice: Lime just is your best substitute.
- Parsley: You can substitute other tender green herbs if you don’t like parsley, such as cilantro or basil. It may not be traditional but I always hate to skip the fresh herbs! They bring such a vibrancy to this simple dish.
How to Make Greek Green Beans
For this fasolakia recipe, I start the beans on your stovetop to develop the flavor. Then I gently braise them in the oven so they’re deliciously silky-tender. Here are the steps:
- Get ready. Preheat your oven to 300°F. Finely chop 1 large yellow onion. Mince 5 garlic cloves. Trim and cut 1 1/2 pounds green beans into 1 1/2-inch pieces. Cut 3 Yukon Gold potatoes into small pieces (1/2 to 3/4-inch).
- Simmer the beans. Add 1 (28 ounce) can peeled whole tomatoes, 1 cup water, 1 bay leaf, the green beans beans, and the 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.)
- Season and serve. Remove from oven and stir in 2 tablespoons lemon juice, 1/2 cup chopped parsley, and 1/4 cup olive oil. Enjoy!
What to Serve with Fasolakia
Greeks often enjoy Fasolakia as a main course, perhaps with a side of crusty bread for dipping. Because it keeps so well in the fridge, I love to make a big batch to enjoy throughout the week. I’ll eat it on its own for a light lunch. The next night (or three), it becomes a an easy side to simple proteins, like lemon and oregano chicken or roasted branzino.
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Ingredients
- 1/2 cup extra virgin olive oil (divided)
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 (28 ounce) can peeled whole tomatoes
- 1 cup water
- 1 bay leaf
- 1 1/2 pounds 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 pound), cut into small pieces (1/2 to 3/4-inch)
- Kosher salt
- Black pepper
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley leaves
Instructions
- Get ready. Preheat your oven to 300°F.
- Soften the onions. In a large Dutch oven, heat half of the olive oil over medium. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Then add the garlic, cumin, and oregano. Cook another 2 minutes, stirring regularly.
- Simmer the beans. Add tomatoes, water, bay leaf, green beans 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.)
- Season and serve. Remove from oven and stir in the lemon juice, parsley, and remaining olive oil. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- 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.”
Nutrition
Try Our Authentic Greek Olive Oil
Prized agoureleo from the Kotsovolos Family Estate in Christianoupolis, where it is organically grown and processed from native Koroneiki olives.
*This post has recently been updated with new information for the readers’ benefit.
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!
I recently found this site and made this green bean dish yesterday, following the recipe exactly. The dish was absolutely fantastic! My wife and I thought we were at a restaurant. The dish is just bursting with flavor. Thank you for expanding the Mediterranean dishes we can now make at home with your amazing site.
So glad you enjoyed it, Joe!
i been making this for ever and every body ask for recipe
My Italian mother used to make this exact dish when we were children. Thanks for the reminder of her. I’ll make it this week. Love your recipes Suzy ❤️
Thanks so much, Beth!
This turned out beautifully! Love it and will make again.
Awesome! Thanks, Jorie!
This was incredible! I’ve eaten it 3 days in a row now with crumbled feta cheese on top. This recipe is a keeper.
Made this as written except to add a lb. of zucchini squash half moons since I only had 1 lb. of green beans. Even with the additional squash, the flavor was fantastic! Served it over bulgur. We loved it.
Thanks for sharing, Nancy!
I’ve been going to Greece for 47 years & have had this dish many times – in families’ homes or restaurants and I have never ever had garlic or cumin in it. Burn, you should never cook with extra virgin oil. That should only be use as a dressing & never heated.
Real Greek fasolakia doesn’t use oregano in the
dish. I replaced it with sweet red paprika is better.
Thanks for sharing your variation, Stavros!
Suzy it was very good but …. 2 tsp oregano was
too much. Next time I will use 1/2 tsp.
Hi Everyone
Used mixed herbs instead of oregano as I had none did add cumin Love olive oil and used double as I prefer more oily.
Flavours worked well!
Happy Greek cooking!
Tina
Than’s for sharing your adaptations, Tina!
Hi Suzy,
This recipe looks delicious, I was just wondering if I could add tender baby lamb chops to this recipe, would I need to increase the ingredients of your recipe to accommodate the chops? What would you recommend ?
Thank you
Hi Nikki, you can absolutely add lamb to this recipe. Depending on how much lamb, you may be okay using the same amount of ingredients here and just adding lamb at an earlier point in cooking. I assume these are quick-cooking lamb chops?
I have made this wonderful recipe twice, and exactly as written. Love the tender potatoes and green beans. Used plenty of olive oil and all the seasonings. Looking forward to my leftovers tonight.
Thanks, Kay!
Can I make this recipe in the crock pot?
Hi, Erene! I have not tried that before, but I imagine it would work beautifully. I’d do the crock pot on high for 4 hours and see from there or on low for 6 hours and add time if needed. Enjoy!
I made this for supper last night, exactly per recipe except I used small baby potatoes, canned San Marzano tomatoes and frozen beans, served with crusty bread. It was absolutely delicious! The spices were perfect. I am looking forward to leftovers tonight. I have enjoyed trying many of your recipes, each one is a winner. My favorite site!