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Greek Fasolakia (Braised Green Beans in Tomato Sauce)
Greek Fasolakia is a classic Mediterranean comfort food made with tender green beans slowly braised in a rich tomato sauce with potatoes, olive oil, onions, and garlic. This traditional vegan recipe is a staple in Greek homes and showcases how simple pantry ingredients can create an incredibly flavorful meal. Serve it with crusty bread, creamy feta cheese, and olives for an authentic Greek lunch or dinner.
Ingredients
- 1 pound fresh green beans, trimmed
- ½ cup extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, grated
- 1 (28-ounce) can crushed or whole peeled San Marzano tomatoes, pureed
- 3 medium Yukon Gold potatoes, peeled and cut into wedges
- 1½ cups water
- 1½ teaspoons sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes
- 1 teaspoon dried dill
- 2 tablespoons chopped fresh parsley
- Feta cheese, for serving
- Crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 8–10 minutes, or until soft and lightly golden.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the tomatoes, potatoes, green beans, salt, black pepper, crushed red pepper flakes, dried dill, and water. Stir well to combine.
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, or until the potatoes are tender and the green beans are almost fully cooked.
Remove the lid and increase the heat to medium. Continue cooking uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the vegetables.
Taste and adjust the seasoning as needed.
Remove from the heat and stir in the fresh parsley.
Allow the fasolakia to rest for 10 minutes before serving to let the flavors develop.
Serve warm with feta cheese, crusty bread, and olives.
Notes
Fresh green beans provide the best texture, but frozen green beans can be used without thawing.
San Marzano tomatoes create the richest flavor, but any good-quality canned tomatoes will work.
For extra flavor, add sliced carrots or zucchini during the last 20 minutes of cooking.
This dish is naturally vegan without the feta cheese and is even more flavorful the next day after the ingredients have had time to meld together.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Fasolakia also freezes well for up to 3 months.
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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!