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Loading...Fasolakia is a beloved Greek summer staple where tender green beans are slow-simmered in a bright tomato sauce with generous olive oil, sweet onion, and fresh herbs. Served warm or at room temperature, it shines alongside crusty bread and crumbled feta for a light yet deeply satisfying Mediterranean meal.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 17 gFat
- 2.5 gSaturated Fat
- 30 gCarbs
- 7 gFiber
- 9 gSugar
- 6 gProtein
- 520 mgSodium
- 680 mgPotassium
- 75 mgCalcium
- 2.5 mgIron
- 22 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the stew
- 1.5 lb fresh green beans, trimmed and cut into 2-inch pieces
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, sliced into thin rounds (optional)
- 1/3 cup extra-virgin Greek olive oil
- 1 (14 oz) can crushed tomatoes
- 1/2 cup water
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
Directions
- Heat the olive oil in a wide, heavy pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent, stirring occasionally.
- Stir in the garlic, carrot, and potatoes and cook for 3 minutes to coat them in the oil and soften the edges.
- Pour in the crushed tomatoes, water, salt, pepper, and sugar. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes so the potatoes begin to tenderize.
- Add the trimmed green beans and toss to coat. Cover again and simmer gently for 20 to 25 minutes, stirring every few minutes, until the beans are tender and the sauce has thickened but remains glossy with oil.
- Uncover and stir in the fresh parsley and dill. Cook for 1 more minute so the herbs wilt into the sauce.
- Taste and adjust the salt. Let the stew rest off the heat for 10 minutes so the olive oil rises and flavors meld.
- Serve warm or at room temperature in shallow bowls, drizzled with a little extra olive oil and paired with crusty bread and a wedge of feta.
Cook’s Notes
- Use the freshest, smallest green beans you can find; they stay tender and sweet without needing a long pre-boil.
- Traditional recipes skip the sugar, but a small pinch balances the acidity of the tomatoes beautifully.
- Always finish with a generous drizzle of raw extra-virgin olive oil before serving to capture that signature Greek flavor.
- This dish tastes even better the next day as the beans absorb the tomato and herb flavors; store covered in the fridge for up to 3 days.
- For a heartier main, add a can of drained cannellini beans in the last 10 minutes of cooking.
