Fasolakia With Tomato Sauce (Greek Green Beans)

fasolakia (Greek green beans) with potatoes and tomato sauce displayed in a black cast iron skillet.

5 from 2 votes

Fasolakia With Tomato Sauce (Greek Green Beans)

This family fasolakia recipe is a must-try dish that will satisfy veggie lovers and Greek cuisine enthusiasts alike! Fasolakia are a mouthwatering, comforting, and healthy meal made with tender green beans cooked to perfection and simmered in tomato sauce with plenty of olive oil, onions, garlic, potatoes, and fresh Italian parsley.

Prep Time15

Cook Time1 50

Course: Greek Dinner Ideas, Sides + Sauces

Cuisine: Greek

Keyword: greek vegetarian side dishes, green beans, vegetarian dinner ideas

Servings: servings

Calories: 406kcal

Author: Ria Mavrikos

Equipment

1 wide pot
1 colander or strainer

Ingredients

1/2 cup olive oil
1 ¼ cups white or yellow onion peeled and chopped
3 garlic cloves peeled and diced
1 pound fresh green beans
1 can Italian peeled plum tomatoes (398 ml or 14 oz)
1/4 teaspoon white sugar
2 cups warm water *the quantity will need to be adjusted if you're not adding potatoes
4-5 nugget potatoes (small) peeled, cut in half
3/4 cup flat-leaf Italian parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chilli flakes
2 tablespoons salted or unsalted butter optional
1 teaspoon roasted seasoned vegetable base optional

Instructions

STEP 1: Cut approximately a 1/4" off the ends of the green beans. Rinse the beans with water in a strainer or colander and set aside. Peel and dice the onion and garlic cloves. Rinse and chop the Italian parsley and set aside.
STEP 2: In a large pot, heat the olive oil. Heat on medium-low heat, and then add in the onions. Cook the onions first for a few minutes until fragrant and soft. Then, add the diced garlic. Cook the onions and garlic together for a few minutes, stirring often and on low heat so that they don't burn.
STEP 3: Add all of the green beans to the pot. Stir together with the onions and garlic and cook on medium heat for 10-15 minutes or until the beans start to wilt a little bit.
STEP 4: In a separate bowl, pour in the can of Italian peeled plum tomatoes and 1/4 teaspoon of sugar. Use your hands or a fork to mix and crush the tomatoes. Pour the tomato sauce into the pot, stir together with the beans and cook for 5 minutes uncovered.
STEP 5: Add in the water, salt, and pepper. You can also add in the butter or vegetable base at this time too. Stir the beans and loosely cover the pot with a lid. Allow the fasolakia cook for 20 minutes on medium-low heat.
STEP 6: Peel the potatoes and cut them into halves (if they're nugget potatoes) or into quarters if they're larger potatoes. Add the potatoes to the pot and loosely cover with the lid. Cook for at least 60 minutes on medium-low heat. Once the beans are tender, the fasolakia are ready. Add more salt and pepper to taste. Serve with feta cheese and fresh bread. Enjoy!

Notes

Fasolakia is part of the family of Greek dishes known as "lathera," where vegetables are cooked in a generous amount of olive oil.
As the fasolakia cook on the stove, stir and check them occasionally so that the green beans don't stick to the bottom of the pot. The beans and potatoes will absorb liquid as they cook. So you may need to add more warm water (about 1/4 cup at a time) so that the bottom of the pot doesn't burn and there's enough liquid for the beans and potatoes to cook.
If you're making this recipe without potatoes, then you will need less water. It's best to start with less water and then add more as needed. I would suggest starting with 1 cup of warm water. You can add more water if needed as the fasolakia cooks. If you're using regular-sized potatoes, then use 2-3 potatoes instead of 4-5 nugget potatoes.
I'll often add a tablespoon or two of butter and a teaspoon of Better Than Bouillon seasoned vegetable base for some extra flavour!

Nutrition