Fasolakia (Greek Green Beans) is a classic Greek dish featuring tender green beans stewed in a rich tomato sauce with olive oil, onions, and fresh herbs. This comforting, flavorful dish is simple to prepare, making it a staple in Greek homes, especially during the summer when green beans are in season.

For more vegetable side dish inspiration, try these roasted green beans, this air fryer asparagus, or this lentil salad.

What is Fasolakia?

Fasolakia, or Greek-style green beans, is a traditional dish from Greek cuisine, often enjoyed as a light main or a hearty side. It typically includes green beans braised in tomato sauce with olive oil, onions, and herbs. Some variations include potatoes, while others keep it simple with just the beans. It’s commonly served warm or at room temperature, often with a sprinkle of feta on top.

For serving, you can pair it with crusty bread to soak up the rich tomato sauce. People will often serve it alongside grilled fish or roasted meats or you could also enjoy it as a light vegetarian main with a fresh salad on the side.

If you enjoy Fasolakia, you might also like Gigantes Plaki, giant baked beans in tomato sauce, or this traditional Greek white bean soup recipe.

Ingredient Notes

Here’s a breakdown of the key ingredients and possible substitutions:

• Potatoes: Add heartiness and absorb the flavors of the sauce. You can omit them for a lighter dish.
  
• Green Beans: Use fresh green beans for the best texture, though frozen can work in a pinch.
  
• Tomato Paste & Crushed Tomatoes: Provide a rich, umami base for the sauce.
  
• Olive Oil: Use high-quality extra virgin olive oil for authentic Greek flavor.
  
• Feta Cheese: Adds creaminess and a salty tang; can be substituted with vegan feta if preferred.
  
• Parsley: Fresh parsley brightens the dish, both in the sauce and as a garnish.

How To Make Fasolakia

Here’s a quick overview of the process (detailed steps are in the recipe card below):

1. Prepare the Ingredients

To start with, peel the potatoes and chop them into chunks. Then, dice the white onion and roughly chop the fresh parsley. If you’re using fresh tomatoes in this recipe, finely dice them now.

2. Cook the Base

Heat 3 tbsp olive oil in a large pan over medium heat. Then, add the diced onion and sauté for 5-6 minutes until softened and slightly golden.

3. Add the Potatoes

Add the potato chunks to the pan and sauté for another 2-3 minutes until the edges start to crisp and turn golden brown.

4. Build the Sauce

Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor. Then, add the 400g crushed tomatoes, 1 tbsp light brown sugar, and season with salt and pepper to taste.

5. Simmer

Add the green beans and most of the chopped parsley (reserve some for garnish). Cover the pan with a lid and simmer for 20-30 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork. If the sauce reduces too much, add about 125ml (1/2 cup) water to loosen it.

6. Serve

Spoon the Fasolakia into bowls or a serving dish. Top with crumbled feta cheese, a drizzle of extra virgin olive oil, and the remaining parsley.

Chef’s Notes / Tips

Adjust the cooking time based on the size of your potato chunks; smaller pieces will cook faster. Omit the potatoes for a lighter, more traditional version focused solely on the green beans. Add a squeeze of lemon before serving for extra brightness.

I love serving this recipe as a light meal or larger snack with some feta and crusty bread to mop up the sauce. Delicious!

Storage

Store any leftovers in an airtight container for up to 3 days. You can also freeze this recipe for up to 3 months; thaw in the refrigerator before reheating.

To reheat the fasolakia, warm gently on the stove with a splash of water to loosen the sauce, or microwave in short bursts.

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