A classic Greek dish of green beans braised with potatoes, carrots, onion, tomatoes and herbs in an extra virgin olive oil base. A delicious recipe, especially when it is made with fresh ingredients. It is vegan though it is typically served with Feta cheese and crusty bread. Greek green beans (Fasolakia) is usually labeled as a summer classic, where green beans are bountiful, but this dish can be enjoyed all year round too!
This traditional Greek dish is a unique way to serve green beans. It is a healthy main course that is easy to prepare. It's comforting, healthy and vibrant in both flavor and colour. You enjoy a generous amount of vegetables that are cooked in a healthy fat.
Ingredients & substituitions
Green beans: You can use fresh or frozen green beans according to your time and preferences. If you will choose fresh green beans make sure to trim, wash and drain them before getting started.
Tomatoes: best choice is fresh and juicy tomatoes. Peel and chop the tomatoes, then add them in food processor or blender and pulse until almost pureed. An alternative is to use canned crushed tomatoes.
Potatoes: peel and cut potatoes in cubes.
Carrots: peel and cut into thin slices.
Onion: go with your personal preference and use either red or white onion. Make sure to dice or mince it before you begin.
Garlic: a must for Greek green beans. Use 1 or 2 cloves either whole or minced, according to your personal preferences.
Olive oil: Greek green beans belong to a category called "lathera", where the food is braised in an olive oil base. Make sure to use extra virgin olive oil.
Parsley and seasoning: help to balance each other out. They bring out the flavor in the vegetables too.
How to trim fresh Green Beans
You can either trim green beans by hand or by using a knife. Snap off the stem ends with your hands or cut off with a knife. Fresh green beans should snap right off. If they are too long, you can also cut them in half.
How to make Greek Green Beans (Fasolakia)
Prepare the ingredients. Trim green beans and cut them in half if needed. Wash and rinse them. Peel and chop the tomatoes, then add them in a food processor or a blender and pulse until almost pureed. Dice or mince (in a food processor) the onion, peel the garlic, peel and cut in cubes the potatoes, peel and cut in slices the carrots.
Make the sauce. Place the olive oil in a large pot and heat. Add in the onion and saute until transparent. Add the garlic, the cubed potatoes, the tomato paste and saute for a minute. Next add chopped tomatoes, water, vegetable cube and a pinch of sugar. Season with salt and pepper and bring the sauce to a boil.
Cook the vegetables. Add the vegetables to the sauce and toss so that they are well coated in the sauce. Lower heat to medium-low, cover the pot with the lid and simmer for approximately 50 minutes or until the veggies soften. Then add chopped parsley and olive oil and continue simmering for another 10 minutes or until the food remains with its oil.
Serve and enjoy. Serve warm or at room temperature with Feta cheese, Kalamata olives and crusty bread.
How to store
Once the food comes at a room temperature, store in an airtight container in the fridge for up to 6 days.
Preparation time: 40 mins
Cooking time: 60 mins
1 kg fresh green beans
3-4 potatoes, peeled and cubed
2 carrots, peeled and sliced
1 big onion, diced or minced
1-2 cloves garlic, peeled
1 tbsp. tomato paste
700 gr fresh tomatoes, peeled and chopped
1 cup flat leaf parsley, finely chopped
1/2 cup extra virgin olive oil
300 gr water
1 vegetable cube
pinch of sugar
salt & pepper
Extra virgin olive oil
Feta cheese (optional)
Place a pot over high heat and add 2 tbsp. olive oil.
Add the minced onion and saute until soften.
Add the garlic, the cubed potatoes, the tomato paste and saute for a minute.
Next add chopped (almost pureed) tomatoes, water, vegetable cube and a pinch of sugar. Season with salt and pepper and bring the sauce to a boil.
Add green beans and carrots to the pot and toss, so that they are well coated in the sauce.
Lower heat to medium-low, cover the pot with the lid and simmer for approximately 50 minutes or until the veggies soften.
Then add chopped parsley and olive oil and continue simmering for another 10 minutes or until the food remains with its oil.
Serve hot or at room temperature and enjoy!
If you make this recipe, I'd love to see pictures or video of your creation on social media. Hashtag them #sweetandsaltyfeelings and tag @sweetandsalty_feelings