Fasolakia is a traditional Greek dish made with tender green beans slowly simmered in a rich tomato sauce with olive oil, onions, and herbs. I cook it the authentic way, allowing the beans to gently soften and absorb all the flavors. It is simple, wholesome, and deeply comforting.
Why You’ll Love This Recipe
I love how this dish transforms humble green beans into something incredibly flavorful. The slow simmer in olive oil and tomatoes creates a silky, rich sauce that feels hearty without being heavy. I also appreciate that it is naturally plant-based and made with everyday ingredients. It works beautifully as a main dish with bread and feta or as a side to grilled meat or fish. The flavors deepen even more the next day, which makes it perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds (700 g) fresh green beans, trimmed
1/3 cup (80 ml) extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 medium ripe tomatoes, grated (about 1 ½ cups) or 1 ½ cups (360 g) crushed tomatoes
2 tablespoons tomato paste
1 medium potato, peeled and cut into chunks (optional)
1/4 cup (15 g) fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar (optional, to balance acidity)
1 cup (240 ml) water
Directions
I start by heating the olive oil in a large pot over medium heat.
I add the chopped onion and cook it for about 5–7 minutes until soft and translucent.
I stir in the garlic and cook for another 30 seconds until fragrant.
I add the grated tomatoes, tomato paste, oregano, salt, pepper, and sugar. I let the sauce simmer for about 5 minutes so the flavors combine.
I add the green beans and potato (if using), stirring well to coat everything in the sauce.
I pour in the water, reduce the heat to low, cover the pot, and let it simmer for 35–45 minutes. I stir occasionally until the beans are tender and the sauce has thickened.
I finish by stirring in the fresh parsley and letting the dish rest for a few minutes before serving.
I like serving fasolakia warm or at room temperature with crusty bread and a slice of feta cheese.
Servings and Timing
This recipe serves 4 people as a main dish or up to 6 as a side.
Prep time: 15 minutes Cook time: 45 minutes Total time: About 1 hour
Variations
I sometimes add sliced carrots for extra sweetness and color. When I want more heartiness, I include zucchini chunks or a few pieces of eggplant. Occasionally, I stir in a handful of fresh dill for a brighter herbal flavor. For a non-vegetarian version, I brown small pieces of beef before adding the onions and continue the recipe as written for a traditional variation.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as it sits. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. I can also microwave it in short intervals, stirring in between.
For longer storage, I freeze it in portioned containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use frozen green beans?
I can use frozen green beans if fresh are not available. I usually do not thaw them first, but I may need to extend the cooking time slightly.
Can I make fasolakia ahead of time?
I often make it a day in advance because the flavor becomes even better after resting overnight in the refrigerator.
Do I have to add potatoes?
I do not have to include potatoes. I add them when I want the dish to be more filling, but it tastes wonderful without them.
Why is olive oil so important in this recipe?
I use a generous amount of olive oil because it is essential for authentic flavor and texture. It blends with the tomatoes to create the rich sauce that defines fasolakia.
Can I serve this dish cold?
I sometimes serve it at room temperature, especially in warmer months. It tastes delicious both warm and slightly cooled.
Conclusion
Fasolakia is one of those comforting Mediterranean dishes that I return to again and again. I love how simple ingredients come together to create such depth of flavor. Whether I serve it as a main course or alongside other dishes, it always brings a taste of Greece to my table.
Fasolakia is a traditional Greek dish of tender green beans slowly simmered in a rich tomato and olive oil sauce with onions, garlic, and herbs. This wholesome Mediterranean recipe is simple, comforting, and naturally plant-based.
Ingredients
1 1/2 pounds (700 g) fresh green beans, trimmed
1/3 cup (80 ml) extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 medium ripe tomatoes, grated (about 1 1/2 cups) or 1 1/2 cups (360 g) crushed tomatoes
2 tablespoons tomato paste
1 medium potato, peeled and cut into chunks (optional)
1/4 cup (15 g) fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar (optional)
1 cup (240 ml) water
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5–7 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the grated tomatoes, tomato paste, oregano, salt, pepper, and sugar. Simmer for 5 minutes to combine flavors.
Add the green beans and potato (if using), stirring to coat well in the sauce.
Pour in the water, reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until the beans are tender and the sauce has thickened.
Stir in the fresh parsley and let the dish rest for a few minutes before serving.
Notes
You can add sliced carrots, zucchini, or eggplant for variation.
A handful of fresh dill adds a brighter herbal flavor.
For a traditional non-vegetarian version, brown small pieces of beef before adding the onions.
The flavors deepen and improve the next day.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
