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.
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FASOLAKIA: BRAISED GREEN BEANS
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
- 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.
- Add potatoes, green beans, tomatoes, salt pepper, and spices.
- 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.
- 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.
- Serve!
- This is one of those dishes that tastes even better the following day. So make extra 🙂
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 🙂
Yes, those little potatoes would work well. happy Thanksgiving to you as well!!
I made this today and I am so sad I didn’t double the recipe – it was so good! A double batch is already on the menu for next week. Thank you!
Hi Dimitra, do you think sweet potatoes would work here? I love them so much more than white potatoes.
Hey Dimitra. I don’t usually comment – but I wanted to reach out and thank you for your quality recipes. I too have a youtube cooking channel, so I’m super critical when using other people’s recipes but your food is FANTASTIC. The flavors are simple, authentic, and never fail. I feel like i’m getting your family’s secret recipes. Thank you so much for sharing your Greek culture with us. I’ve never found anything quite like I’ve found on your site/channel. I’ve been recommending everyone visit your site! I have a version of this dish in my rotation but it is made with italian sausage and the recipe was passed down to me from an Italian grandmother I once knew. So interesting to see how the same types of dishes can be found all across Europe. Anyway. I’m blabbing. Thanks again Dimitra!
Thank you for this. It comes closest to my mom’s recipe that I so dearly remember. I tweaked it a bit to my taste And the memories come flooding back. Thank you so much
Fantastic! Absolutely delicious and easy to prepare. The only changes I made were to use just one cup of water and to increase the cooking time so the beans were very soft and tender. I layered the ingredients with potatoes on bottom, then the green beans, and about 1/2 cup parsley on top. Thanks for this wonderful recipe!
I’m delighted you enjoyed the recipe! Your adjustments sound perfect—potatoes on the bottom and extra parsley must have added great flavor. Thanks for sharing your tips!
What is the best way to reheat these, since I want to make them the day before I plan to serve them. Thank you.
To reheat **fasolakia** (braised green beans) and preserve their flavor and texture, follow these tips:
1. **Refrigeration:** Store the cooked fasolakia in an airtight container in the refrigerator. Let it cool completely before sealing to prevent condensation.
2. **Reheating on the Stovetop:**
– Place the fasolakia in a wide pan or pot with a lid.
– Add a splash of water or vegetable stock if the sauce has thickened overnight.
– Reheat over low to medium heat, stirring occasionally, until warmed through.
3. **Reheating in the Oven:**
– Transfer the fasolakia to an oven-safe dish and cover it with foil.
– Heat in a 325°F (165°C) oven for about 15-20 minutes, or until thoroughly warmed.
4. **Microwave Option (If Needed):**
– Use a microwave-safe dish with a lid or cover loosely with plastic wrap.
– Heat in 1-2 minute increments, stirring in between, until evenly warm.
These green beans often taste even better the next day, as the flavors have time to meld! 😊 Let me know how it goes!