Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Green Beans (Fasolakia) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Greek Green Beans (Fasolakia) is a traditional Mediterranean dish featuring tender green beans and potatoes simmered in a rich tomato sauce infused with garlic, cumin, oregano, and fresh herbs. This comforting and wholesome vegetarian recipe is slowly cooked in the oven until the flavors meld beautifully, making it a perfect side or main dish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces (frozen green beans can be used)
  • 3 Yukon Gold potatoes (about 1 pound), cut into small pieces (1/2 to 3/4-inch)
  • 1 large yellow onion, finely chopped

Liquids & Oils

  • 1/2 cup extra virgin olive oil (divided)
  • 1 (28 ounce) can peeled whole tomatoes
  • 1 cup water
  • 2 tablespoons fresh lemon juice

Seasonings & Herbs

  • 5 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/2 cup chopped fresh parsley leaves

Instructions

  1. Get ready. Preheat your oven to 300°F to prepare for slow cooking the beans and potatoes slowly to develop rich flavors.
  2. Soften the onions. In a large Dutch oven, heat half of the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Then add the minced garlic, ground cumin, and dried oregano, cooking for another 2 minutes to release their aromas.
  3. Simmer the beans. Add the canned whole peeled tomatoes (with their juice), 1 cup of water, and the bay leaf to the pot. Stir in the trimmed green beans and cut potatoes. Season generously with kosher salt and black pepper. Increase the heat to bring the mixture to a high simmer. Let it cook, stirring occasionally, for 15 minutes to start softening the vegetables.
  4. Cover and transfer to the oven. Cover the Dutch oven with its lid and carefully transfer it to the preheated oven. Cook for about 35 minutes, or until the sauce thickens slightly and the beans and potatoes are tender enough to be easily pierced with the side of a fork. Check once during cooking and add a little water if the sauce dries out too much.
  5. Season and serve. Remove the pot from the oven. Stir in the remaining olive oil, fresh lemon juice, and chopped parsley to brighten the flavors. Adjust seasoning as needed and serve warm for a comforting Mediterranean meal.

Notes

  • Frozen green beans can be used as a convenient substitute for fresh green beans with excellent results.
  • Yukon Gold potatoes are recommended for their creamy texture, but other waxy potatoes can work as well.
  • Adjust the salt and lemon juice to your taste to balance the richness of the tomato sauce.
  • This dish is great served with crusty bread or over rice to soak up the delicious sauce.
  • Make sure to monitor the liquid level in the oven to avoid burning or drying out; add water as needed.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://recipeteach.com/greek-green-beans-fasolakia-recipe/