Greek Fasolakia (Green Beans in Tomato Sauce)
Fasolakia is a beloved Greek comfort dish that transforms simple green beans into something deeply flavorful and satisfying. Slowly simmered in tomato sauce, olive oil, onions, and herbs, the beans become tender and infused with rich, savory sweetness. Humble yet nourishing, it’s a classic example of Greek home cooking at its best. Perfect served fresh from the oven with crusty bread and feta or enjoyed as leftovers the next day.
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What To Know About Greek Fasolakia
Green Beans
I’ve tried this recipe with traditional green beans and French green beans. Traditional green beans are ideal for fasolakia because they hold their shape while becoming tender as they simmer. They absorb the tomato and olive oil beautifully without turning mushy. French green beans are thinner and cook more quickly, which can cause them to soften too much and lose that hearty, braised texture the dish is known for.
Olive Oil
Extra virgin olive oil is essential here. It’s not just a cooking fat, but a primary flavor. As the vegetables slowly simmer, the olive oil emulsifies with the tomatoes and creates a rich, almost silky sauce. Using a good-quality EVOO gives the dish depth and that unmistakable Mediterranean character.
Let It Sit
Like many braised vegetable dishes, fasolakia tastes even better the next day. As it rests, the beans and potatoes continue to absorb the tomato, herbs, and olive oil, and the flavors meld together beautifully. Letting it sit overnight in the refrigerator deepens the richness and makes leftovers especially delicious. It’s the perfect dish to make ahead of time.
where’s the meat?
While fasolakia is traditionally enjoyed as a plant-based dish, you can easily turn it into a more substantial meal by adding tender chunks of beef and allowing them to soak up the sauce. The beef adds richness and depth while still letting the green beans shine. Check out the beef variation here.
Herb and Tomato Variations
Herb options
Dried oregano is a staple I always have on hand, and it makes it’s way into a lot of my reciped. For a fresher finish, substitute the dried oregano with fresh chopped parsley near the end of cooking. Other fresh herbs to try with fresh parsley: mint or dill.
Tomato options
For a lighter feel, use canned diced tomatoes or canned whole tomatoes (chopped or crushed by hand) in place of the sauce and paste. If fresh tomatoes are in season, use fresh grated or chopped tomatoes for a garden-fresh finish.
Greek Fasolakia (Green Beans in Tomato Sauce)
Ingredients
- ½ cup olive oil
- 1 large onion chopped
- 6 cloves of garlic minced
- 3 medium potatoes peeled and quartered
- 2 lbs green beans trimmed and washed
- 1 15-ounce can tomato sauce *See Note 1 for other tomato options
- 1 6-ounce can tomato paste
- 1½ cups water
- 1 tbsp salt
- ¾ tsp ground black pepper
- 2 tbsp dried oregano *See Note 2 for fresh herb options
Instructions
- Pre heat oven to 375º F convection (400℉ for a standard oven). *See Note 3.
- In a large roasting pan with a lid, heat the olive oil over medium-high heat and sauté your onion and garlic, stirring frequently.1 large onion , ½ cup olive oil, 6 cloves of garlic
- When the onion has just started to soften, add the potatoes and sauté for 10 minutes stirring occasionally.3 medium potatoes
- Reduce the heat to medium, and add the tomato paste. Sauté for 2-3 mintues, stirring frequently to avoid buring, until it starts to darken. Note: This step takes the acidity out of the tomato paste.1 6-ounce can tomato paste
- Add the remaining ingredients. Stir well to combine.1 15-ounce can tomato sauce, 1½ cups water, 1 tbsp salt, ¾ tsp ground black pepper, 2 tbsp dried oregano, 2 lbs green beans
- Cover the roasting pan, and place in the oven for approximately 1 hour.
- Remove from the oven and stir. Return to oven until green beans and potatoes are cooked to your liking (I cook for another 45-55 minutes).
I;m a Greek American boy, and I have to say, that looked like a HALF a CUP of oregano!!!!
That being said..it’s a great recipe!!!
PC