Greek Green Beans (Fasolakia)! Velvety, tender green beans and potatoes, braised in a tomato and extra virgin olive oil sauce. A simple, flavor-packed, and satisfying entree or side dish. Vegan. Gluten Free.
Fasolakia: Greek Green Beans
Egyptians call it Fasolia. Greeks call it Fasolakia. More accurately, Fasolakia Lathera, or braised green beans. Actually, the word Lathera means, “ones with oil,” and it describes a whole category of Greek dishes where vegetables are meant to literally swim in quality extra virgin olive oil. Nothing better, in my opinion. You can find similar olive oil-heavy dishes in other parts of the Mediterranean as well. For example, in Turkey, they have zeytinyağlı yemekler, which means “olive oil dishes”(like these braised leeks with garlic).
These Greek green beans are braised in tomatoes and extra virgin olive oil with onions, garlic and spices. Then, they are finished with lemon juice, fresh herbs, and more extra virgin olive oil.
So, unlike crunchy steamed or sauteed green beans, these Greek green beans are velvety, tender, but certainly not mushy.
There are as many variations of traditional Greek green beans as you can imagine. Every household has it’s twist–like my version of sautéed green beans, which were inspired by this recipe. Here, I used potatoes to give the beans more substance as a vegan entree.
What to serve with Greek Green Beans
All you really need is some good Greek pita bread or your favorite rustic bread to sop up the sauce. But, to serve these green beans simply as a side, you can add rice and your favorite protein like grilled chicken or lamb. I typically prepare a simple Greek salad or this 3-ingredient Mediterranean salad to start the meal.
More Recipes To Try
Easy Greek White Bean Soup (Fasolada)
Easy Greek Chicken and Potato Dinner
Greek Moussaka: Eggplant Casserole
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE!
Print
Greek Green Beans (Fasolakia)
- Total Time: 1 hour
- Yield: 4-6 1x
Description
All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.
Ingredients
- Greek extra virgin olive oil (I used Private Reserve Extra Virgin Olive Oil)
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 28-oz can peeled whole tomato
- 1 cup water
- 1 bay leaf
- 1 1/2 lb fresh French green beans, trimmed and cut into 1 1/2-inch pieces (frozen green beans work wonderfully in this recipe)
- 3 Yukon Gold potatoes (about 1 lb), cut into small piece (1/2 to 3/4-inch pieces)
- Salt and black pepper
- lemon juice
- 1/2 cup chopped fresh parsley leaves
Instructions
- Preheat the oven to 300 degrees F.
- In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It’s a good idea to check once partway through cooking, add a little bit of water if needed.)
- Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
- Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!
Notes
- These green beans are also great as a side dish atop Lebanese rice and next to your favorite protein, chicken kabobs, for example. See more suggestions in the post under “what to serve with Greek Green Beans.”
- Recommended for this recipe our Private Reserve or Early Harvest extra virgin olive oil, from organically grown and processed Koroneiki olives. And organic ground cumin!
- SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack of our all-natural and organic spices.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Entree
- Cuisine: Greek
Love these green beans! So flavorful!
I have made this so many times now I don’t even need the recipe. So easy and I normally have all the ingredients. Delicious and healthy!
I hated made this so many times I don’t need the recipe. Being from the South
Glad you enjoy it, Kay!
Made this recipe several times and have enjoyed it each time. Thank you!
Wonderful! Thanks, Patricia!
I recently found this site and made this green bean dish yesterday, following the recipe exactly. The dish was absolutely fantastic! My wife and I thought we were at a restaurant. The dish is just bursting with flavor. Thank you for expanding the Mediterranean dishes we can now make at home with your amazing site.
So glad you enjoyed it, Joe!
i been making this for ever and every body ask for recipe
My Italian mother used to make this exact dish when we were children. Thanks for the reminder of her. I’ll make it this week. Love your recipes Suzy ❤️
Thanks so much, Beth!
This turned out beautifully! Love it and will make again.
Awesome! Thanks, Jorie!
This was incredible! I’ve eaten it 3 days in a row now with crumbled feta cheese on top. This recipe is a keeper.
Made this as written except to add a lb. of zucchini squash half moons since I only had 1 lb. of green beans. Even with the additional squash, the flavor was fantastic! Served it over bulgur. We loved it.
Thanks for sharing, Nancy!
I’ve been going to Greece for 47 years & have had this dish many times – in families’ homes or restaurants and I have never ever had garlic or cumin in it. Burn, you should never cook with extra virgin oil. That should only be use as a dressing & never heated.
Real Greek fasolakia doesn’t use oregano in the
dish. I replaced it with sweet red paprika is better.
Thanks for sharing your variation, Stavros!
Suzy it was very good but …. 2 tsp oregano was
too much. Next time I will use 1/2 tsp.
Hi Everyone
Used mixed herbs instead of oregano as I had none did add cumin Love olive oil and used double as I prefer more oily.
Flavours worked well!
Happy Greek cooking!
Tina
Than’s for sharing your adaptations, Tina!
Hi Suzy,
This recipe looks delicious, I was just wondering if I could add tender baby lamb chops to this recipe, would I need to increase the ingredients of your recipe to accommodate the chops? What would you recommend ?
Thank you
Hi Nikki, you can absolutely add lamb to this recipe. Depending on how much lamb, you may be okay using the same amount of ingredients here and just adding lamb at an earlier point in cooking. I assume these are quick-cooking lamb chops?
I have made this wonderful recipe twice, and exactly as written. Love the tender potatoes and green beans. Used plenty of olive oil and all the seasonings. Looking forward to my leftovers tonight.
Thanks, Kay!
Can I make this recipe in the crock pot?
Hi, Erene! I have not tried that before, but I imagine it would work beautifully. I’d do the crock pot on high for 4 hours and see from there or on low for 6 hours and add time if needed. Enjoy!
I made this for supper last night, exactly per recipe except I used small baby potatoes, canned San Marzano tomatoes and frozen beans, served with crusty bread. It was absolutely delicious! The spices were perfect. I am looking forward to leftovers tonight. I have enjoyed trying many of your recipes, each one is a winner. My favorite site!