Fasolakia is a Greek green bean recipe that proves that green beans need not be bland. Tender green beans braised in olive oil and tomato make this a mouthwatering vegetarian and gluten free main or side dish.
If you check out our Greek recipes, you'll see that many recipes use fresh and accessible ingredients. Dishes such as Greek salad, chicken gyro and melitzanosalata use simple ingredients, yet they are packed with a lot of flavor. Fasolakia - which is made of green beans cooked in olive oil and tomatoes - is another popular Greek recipe that's so delicious and easy to make. This dish is naturally vegan and gluten free, making it a simple and hearty side or main dish.
Table Of Contents:
What is Fasolakia?
Formally known as Fasolakia Lathera, this is a classic Greek dish that belongs to the lathera category. This category of Greek foods includes mostly vegetarian dishes where vegetables are cooked in a good amount of olive oil and tomatoes. This approach to make food is also common in Turkey and food cooked in this way is called zeytinyağlı yemekler which means "food with olive oil," an example of such dishes would be our Turkish zucchini stew.
Greek green beans are the perfect vegetarian dish that you can enjoy on its own or with some pita and salad. Just like spanakorizo, fasolakia is a healthy vegan dish that's so delicious, easy and filling.
Ingredients and substitutions
- Olive oil - Make sure to use quality extra virgin olive oil for this recipe. Be generous with the olive oil and add more during the cooking process if needed.
- Green beans - Make sure the green beans are fresh and crisp. You need to trim and then cut them into 2-inch pieces. You can use frozen green beans if fresh ones are not available. I don't recommend using canned green beans as they're already cooked and therefore would change the flavor and texture of the dish.
- Tomatoes - A can of crushed tomatoes work well for this recipe, however, if you're making this recipe in summer and have access to fresh tomatoes with great flavor, you can use those as well. You can also use a can of peeled whole tomatoes and crush them as they're cooking.
- Potatoes - Adding potatoes to fasolakia is optional. I like adding it because it makes the dish more hearty and filling. You can use russet or Yukon gold potatoes.
How to make Greek green beans (fasolakia)
- Heat the olive oil in a pan or Dutch oven over medium heat. Sauté the onion until light and translucent, then add the garlic and cook for a bit.
- Add in the cubed potatoes and cook for 5 minutes. They don't need to change color or cook at this point.
- Add in the green beans followed by the crushed tomatoes and the spices. Stir to combine.
- Stir in some water, bring it to a simmer and then cover with a lid. Let it simmer for 30 minutes and then serve.
Serve fasolakia as a main dish with Greek lemon rice, Lebanese rice and vermicelli or some fresh pita.
You can also serve it as a side with dishes such as soutzoukakia, keftedes, baked mahi mahi or baked Greek chicken.
Frequently asked questions
Yes, you can make this green bean recipe up to a day in advance and simply reheat it or serve it at room temperature.
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat it using the microwave or in a small pan over medium low heat.
The green beans are cooked with olive oil with fresh and wholesome ingredients, making this recipe a healthy dish you can enjoy any day of the week.
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Fasolakia (Greek Green Beans)
- ¼ cup olive oil extra virgin
- 1 onion diced
- 2 cloves garlic minced
- 1 russet potato peeled and cubed
- 1 ½ lb green beans trimmed and cut into 2 inch pieces (you can also use frozen green beans)
- 1 15-oz can crushed tomatoes
- ¾ cup water
- ½ teaspoon salt
- ¼ tsp black pepper
- 1 teaspoon oregano
- 1 lemon juice of
- Heat the olive oil in a sauté pan or a pot over medium heat. Add the onions and cook until translucent. Add the minced garlic and cook for a couple of minutes.
- Add in the potatoes and cook for about 5 minutes. Next, add in the green beans, crushed tomatoes, water, salt, pepper and oregano.
- Place the lid on and cook over medium or medium low heat for 30 to 40 minutes, until the potatoes and green beans are tender and fully cooked.
- Remove the lid and add the lemon juice. Cook for 5 more minutes, then serve.
- You can use frozen green beans instead of fresh ones.
- I don't recommend using canned beans since they're already cooked.
- Instead of crushed tomatoes, you can use a can of peeled whole tomatoes.
- Serve this dish with Greek lemon rice, pita or Lebanese rice and vermicelli. You can also serve fasolakia as a side dish for keftedes, soutzoukakia or baked Greek chicken.
Thanks for the recipe, but dang--the insane number of ads on your site will keep me from coming back
Hi Brandi, I'm glad you like the recipe and sorry if the ads are no fun. One of the ways for us to earn a living from providing 100% free recipes to have ads on the website. We have provided a "jump to recipe" button on top of each post to make sure you can access the recipe immediately if scrolling through the post (and seeing ads) is not possible. Hope to see you back here!
This was delicious! I added a little red pepper flake and served it as a main course with a dollop of Greek yogurt and crusty bread. Definitely making this again!
Hmmmmmmmmm, just add basmati rice to this and you have [vegetarian] Estamboli/Lubia Polo. 😉
I served your greek beans recipe with chicken and it was fantastic as I assumed it would be. Thanks!
What a great side dish recipe! Ive been looking for something different and this is it!