Gluten Free/ Greek Classics/ Holiday Recipes/ Main Course/ Sides/ Thanksgiving/ Vegetarian

FASOLAKIA: BRAISED GREEN BEANS

 

The Greek version of a green bean casserole is like a breath of fresh air. It’s braised in a hearty tomato sauce until the green beans and potatoes are nice and tender. I love to serve this with a great big slice of feta cheese. We eat it throughout the year but, it would be a wonderful side for your Thanksgiving table.

Here you have another delicious example of how healthy food can taste great too! The Greeks really figured out how to put the spotlight back on veggies and make them the star of the dining table 🙂 All you need with this recipe is a nice crusty piece of toasted bread to soak up the yummy tomato sauce and a slice of creamy feta cheese and you’re good to go.
Nutritious and delicious, this braised green bean recipe can be made as a side or as a healthy main course.

Download the Complete Menu for the Holidays here:

Fasolakia: The Greek Green Bean Casserole

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
By Dimitra Khan Serves: 6

Here you have another delicious example of how healthy food can taste great too! The Greeks really figured out how to put the spotlight back on veggies and make them the star of the dining table 🙂 All you need with this recipe is a nice crusty piece of toasted bread to soak up the yummy tomato sauce and a slice of creamy feta cheese and you're good to go. Nutritious and delicious, this braised green bean recipe can be made as a side or as a healthy main course.

Ingredients

  • 1 pound of green beans, washed and ends trimmed
  • 1/2 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, grated
  • 1 (28-ounce can)tomatoes, pureed
  • 3 medium potatoes, peeled and cut into quarters
  • 1 and 1/2 cups water
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • pinch of crushed red pepper flakes
  • 1 teaspoon dried dill
  • 2 tablespoons fresh chopped parsley
  • Feta cheese for serving

Instructions

1

Cook the onions in the olive oil over medium heat until soft and golden. About 10 minutes. Add garlic and cook and warm through for about 20 seconds.

2

Add potatoes, green beans, tomatoes, salt pepper, and spices.

3

Add water and bring to a boil. Reduce the heat to medium while covered for about 30 minutes until the beans are tender and the sauce reduces.

4

Uncover the pot and mix well. Raise the heat to high and cook uncovered for about 15 minutes, stirring often until the sauce is nice and thick. Remove from heat and add the chopped parsley and mix well.

5

Serve!

6

This is one of those dishes that tastes even better the following day. So make extra 🙂

You Might Also Like

2 Comments

  • Reply
    Ajairu
    November 27, 2019 at 11:04 pm

    Hey Dimitra!
    This dish sounds simple and great, and I’m planning on making it for Thanksgiving. One question: I grabbed a bag of bite-size new potatoes on sale. If I used this instead of the normal chunks of russet potato, would the final product run the risk of being not as thick (because the skin-on whole baby potatoes presumably won’t let off as much starch)? I know this is a weird question, sorry about that!
    Thank you and hope your Thanksgiving goes great 🙂

    • Reply
      dimitra
      November 27, 2019 at 11:19 pm

      Yes, those little potatoes would work well. happy Thanksgiving to you as well!!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Shopping Cart
    There are no products in the cart!
    Subtotal
    $0.00
    Total
    $0.00
    Continue Shopping
    0