Learn how to make Fasolakia with this traditional recipe. Green beans gently simmer with potatoes in a rich olive oil and tomato sauce until they’re silky and bursting with Greek flavor!
In Egypt we call this dish Fasolia. Greeks call it Fasolakia Lathera. The word Lathera means, “ones with oil,” and it describes a whole category of dishes where vegetables are meant to literally swim in quality extra virgin olive oil. Nothing better, in my opinion!
The olive oil gently softens the green beans as they braise, making them velvety-tender but never mushy. It also preserves them in the most delicious way, infusing them with the aromatics and deepening the flavor over time.
Just like with other olive oil-based recipes, from the roasted vegetable dish briam to stewed okra, these Greek green beans taste best at room temperature. They’re the perfect thing to keep on hand for quick dinners and healthy lunches.
Table of Contents
What is in Greek Green Beans? Ingredients and Substitutions
In case it isn’t obvious already, a quality extra virgin olive oil is essential for this fasolakia recipe! Here’s what else you’ll need:
- Green beans: This recipe is very forgiving, use the type of green bean you have on hand. That includes frozen green beans–no need to thaw them first!
- Extra virgin olive oil: Just be sure to use a high quality variety with a pleasant flavor. I recommend a rich and complex Greek olive oil, like our Early Harvest from the Kotsovolos Family Estate in Christianoupolis.
- Yellow onion: Substitute with white onion or a handful of shallots.
- Garlic: Adds sweet and savory depth.
- Spices: Cumin, bay leaf, and oregano bring an aromatic and warming quality. Kosher salt and black pepper wake everything up.
- Canned tomatoes: Look for peeled whole tomatoes, which break down into satisfying hunks.
- Potatoes: Thicken the sauce and make this vegan dish satisfying enough to be the main course. I love buttery Yukon Gold potatoes, but again use what you have.
- Lemon juice: Lime just is your best substitute.
- Parsley: You can substitute other tender green herbs if you don’t like parsley, such as cilantro or basil. It may not be traditional but I always hate to skip the fresh herbs! They bring such a vibrancy to this simple dish.
How to Make Greek Green Beans
For this fasolakia recipe, I start the beans on your stovetop to develop the flavor. Then I gently braise them in the oven so they’re deliciously silky-tender. Here are the steps:
- Get ready. Preheat your oven to 300°F. Finely chop 1 large yellow onion. Mince 5 garlic cloves. Trim and cut 1 1/2 pounds green beans into 1 1/2-inch pieces. Cut 3 Yukon Gold potatoes into small pieces (1/2 to 3/4-inch).
- Simmer the beans. Add 1 (28 ounce) can peeled whole tomatoes, 1 cup water, 1 bay leaf, the green beans beans, and the 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.)
- Season and serve. Remove from oven and stir in 2 tablespoons lemon juice, 1/2 cup chopped parsley, and 1/4 cup olive oil. Enjoy!
What to Serve with Fasolakia
Greeks often enjoy Fasolakia as a main course, perhaps with a side of crusty bread for dipping. Because it keeps so well in the fridge, I love to make a big batch to enjoy throughout the week. I’ll eat it on its own for a light lunch. The next night (or three), it becomes a an easy side to simple proteins, like lemon and oregano chicken or roasted branzino.
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Greek Green Beans (Fasolakia)
Ingredients
- 1/2 cup extra virgin olive oil (divided)
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 (28 ounce) can peeled whole tomatoes
- 1 cup water
- 1 bay leaf
- 1 1/2 pounds 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 pound), cut into small pieces (1/2 to 3/4-inch)
- Kosher salt
- Black pepper
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley leaves
Instructions
- Get ready. Preheat your oven to 300°F.
- Soften the onions. In a large Dutch oven, heat half of the olive oil over medium. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Then add the garlic, cumin, and oregano. Cook another 2 minutes, stirring regularly.
- Simmer the beans. Add tomatoes, water, bay leaf, green beans 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.)
- Season and serve. Remove from oven and stir in the lemon juice, parsley, and remaining olive oil. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- 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.”
Try Our Authentic Greek Olive Oil
Prized agoureleo from the Kotsovolos Family Estate in Christianoupolis, where it is organically grown and processed from native Koroneiki olives.
*This post has recently been updated with new information for the readers’ benefit.
5 Stars! I could eat it every day of the week!
This is a great, savory recipe! I served it over rice. I’m looking forward to the leftovers.
I’ve not been feeling well nor had much of an appetite, but this recipe looked appealing, so I made it last night and I enjoyed it a lot.
Hope you feel well soon, Joyce!
I worked with a Lebanese woman who taught me to make Loubieh – flat Italian green beans. I love the idea of adding diced potatoes, oregano and cumin! I really like this with the Italian green beans, and suggest using them here,
That sounds amazing, Joyce! Thank you for sharing!
Made this recipe about 2 weeks ago and LOVED it. About to make it again for tonight’s dinner. A definite go to keeper.
I’ve made Greek Green Beans before but this recipe was so easy and less time at the stovetop! I loved that I could throw it together in my Dutch oven and kick back while it did its thing in the oven! Perfect for a rainy weekend! Flavors were outstanding and I always appreciate that Suzy’s recipes allow for leftovers… because, trust me, this is one of those meals you are going to want again the next day! 😋
I meant to add that we always make this a main meal by simply adding some feta and a rustic loaf of bread. Delicious goodness!