Greek Fasolakia (Braised Green Beans in Tomato Sauce)

Greek Fasolakia is a classic Mediterranean comfort food made with tender green beans slowly braised in a rich tomato sauce with potatoes, olive oil, onions, and garlic. This traditional vegan recipe is a staple in Greek homes and showcases how simple pantry ingredients can create an incredibly flavorful meal. Serve it with crusty bread, creamy feta cheese, and olives for an authentic Greek lunch or dinner.

As the vegetables slowly simmer, the potatoes become buttery and tender while the green beans soak up the rich tomato sauce infused with olive oil, garlic, and herbs. Like many beloved Greek ladera dishes, fasolakia is simple, wholesome, and even more delicious after the flavors have had time to meld together, making it perfect for both family dinners and meal prep.

Comforting tomato sauce

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What are the ingredients for Fasolakia?

Fresh green beans become tender as they slowly braise, soaking up the rich tomato sauce while maintaining their fresh, earthy flavor. Fresh green beans provide the best texture, but frozen green beans can be used without thawing. Steer clear of canned beans because their cooking times won’t match.

Extra virgin olive oil creates the silky, flavorful base that defines traditional Greek ladera dishes.

Yellow onion adds natural sweetness and savory depth as it slowly cooks, but you can use any onion you like or have on hand.

Garlic brings bold, aromatic flavor that complements the tomatoes and vegetables.

Crushed or peeled tomatoes create a rich, velvety sauce with balanced sweetness and acidity that coats the vegetables beautifully. San Marzano tomatoes create the richest flavor, but any good-quality canned tomatoes will work well.

Yukon Gold potatoes become buttery and creamy as they cook, absorbing the flavorful tomato sauce, but russet potatoes would work beautifully, too.

Water helps the vegetables slowly braise while allowing the sauce to develop the perfect consistency.

Sea salt & freshly ground black pepper enhance the natural flavors of the vegetables and tomatoes.

Crushed red pepper flakes provide a subtle touch of heat that balances the tomatoes’ sweetness. This is optional, but a pinch won’t add much heat.

Dried dill adds delicate, cool herbiness that pairs beautifully with the green beans.

Fresh parsley brings a bright, fresh finish to the completed dish.

What will I need for serving?

Feta cheese adds a creamy, tangy contrast to the rich tomato sauce. Be sure to use a good quality feta like my favorite sheep’s milk feta.

Crusty bread is perfect for soaking up every last spoonful of the flavorful sauce. You won’t want to skip this!

What’s the best pot to use?

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 8–10 minutes, or until soft and lightly golden. Stir in the garlic and cook for about 30 seconds, until fragrant.

Do I add all the vegetables at the same time?

Add the tomatoes, potatoes, green beans, salt, black pepper, crushed red pepper flakes, dried dill, and water. Stir well to combine.

How long do I cook the fasolakia?

Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, or until the potatoes are tender and the green beans are almost fully cooked. Remove the lid and increase the heat to medium. Continue cooking uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the vegetables.

What’s the best way to serve it?

Taste and adjust the seasoning as needed. Remove from the heat and stir in the fresh parsley. Allow the fasolakia to rest for 10 minutes before serving to let the flavors develop, and serve warm with feta cheese, crusty bread, and olives. Kali Orexi!

Could I add more veggies?

For extra flavor and color, add sliced carrots or zucchini during the last 15-20 minutes of cooking.

Can I make this ahead of time?

Like many Greek braised vegetable dishes, fasolakia tastes even better the next day because the flavors have even more time to meld together.

What’s the best way to store it?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can you freeze Fasolakia?

Fasolakia freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Do you have more dishes similar to this?

Ingredients

• 1 pound fresh green beans, trimmed
• ½ cup extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, grated
• 1 (28-ounce) can crushed or whole peeled San Marzano tomatoes, pureed
• 3 medium Yukon Gold potatoes, peeled and cut into wedges
• 1½ cups water
• 1½ teaspoons sea salt, or to taste
• ¼ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes.
• 1 teaspoon dried dill
• 2 tablespoons chopped fresh parsley

Instructions

Taste and adjust the seasoning as needed.

Remove from the heat and stir in the fresh parsley.

Allow the fasolakia to rest for 10 minutes before serving to let the flavors develop.

Serve warm with feta cheese, crusty bread, and olives.

Notes

San Marzano tomatoes create the richest flavor, but any good-quality canned tomatoes will work.

For extra flavor, add sliced carrots or zucchini during the last 20 minutes of cooking.

This dish is naturally vegan without the feta cheese and is even more flavorful the next day after the ingredients have had time to meld together.

Fasolakia also freezes well for up to 3 months.