main dishes greek

Fasolakia (Greek Green Beans in Tomato Sauce)

Fasolakia — Greek green beans braised in tomato sauce with olive oil and potatoes. A one-pot comfort dish that's naturally vegan.

vegetarian vegan gluten free dairy free
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Prep 15 min
Cook 50 min
Total 1h 5m
Servings 4
Difficulty Easy

Ingredients

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook 6-8 minutes until softened and lightly golden.

  2. Add garlic and cook 1 minute until fragrant.

  3. Add crushed tomatoes, water, sugar, salt, and pepper. Stir and bring to a simmer.

  4. Add green beans and potatoes. Stir to coat everything in the sauce. The liquid should almost cover the vegetables — add a splash more water if needed.

  5. Cover and simmer on medium-low heat for 40-50 minutes, stirring occasionally, until the beans are very tender and the potatoes are cooked through. The sauce should be thick and concentrated.

    Tip: Greek-style green beans are cooked until very soft — much longer than crisp-tender. This is intentional. The long cooking melts the beans into the sauce.

  6. Remove from heat. Stir in parsley. Let rest 10 minutes before serving.

  7. Serve warm or at room temperature with crusty bread and a block of feta cheese on the side.

Storage & Meal Prep

Fasolakia keeps well in the refrigerator for up to 4 days and actually tastes better the next day. Reheat gently on the stovetop with a splash of water. It also freezes well for up to 3 months.

Variations

  • Fasolakia with Lamb: Brown 500g lamb stew meat before adding the onions. Increase cooking time to 90 minutes for the lamb to become tender. A classic Sunday lunch version.
  • Fasolakia with Zucchini: Add 2 medium zucchini, cut into chunks, along with the green beans for an extra vegetable. Reduce potatoes to 1.

FAQ

What is fasolakia?

Fasolakia (φασολάκια) means 'little beans' in Greek. It's a classic Greek home-cooked dish of green beans braised slowly in tomato sauce with olive oil, often with potatoes. It belongs to the 'ladera' family — vegetable dishes cooked generously in olive oil.

Why are Greek green beans cooked so long?

In Greek cooking, green beans are intentionally cooked until very soft — not crisp-tender like in other cuisines. The long, slow braising allows the beans to absorb the tomato sauce and olive oil, creating a silky, melt-in-your-mouth texture. This is the traditional ladera cooking style.

What do you serve with fasolakia?

Fasolakia is typically served as a main dish with crusty bread and a slab of feta cheese on the side. The bread is essential for soaking up the tomato-olive oil sauce. A simple green salad or some olives make good accompaniments.

Nutrition Facts

4 Servings

Customize Ingredients

Vegetables
Green Beans (Raw)
680 g
Potato (Yellow)
426 g
Tomato (Red, Ripe)
397 g
Red Onion
143 g
Garlic
9 g
Oils & Fats
Extra Virgin Olive Oil
71 g
Herbs & Spices
Fresh Parsley
16 g
Salt
6 g
Black Pepper
1 g
Sweeteners
White Sugar
2.1 g
Liquids
Water
237 g

Per Serving

330kcalCalories
7gProtein
39gCarbs
19gFat
9gFiber
Sodium
59mg3% DV
Potassium
1108mg24% DV
Calcium
99mg8% DV
Iron
3.1mg17% DV
Magnesium
83mg20% DV
Vitamin C
59.2mg66% DV
Vitamin A
103µg11% DV
Vitamin K
48.3µg40% DV
Folate
95µg24% DV
Green Beans (Raw)
Potato (Yellow)
Tomato (Red, Ripe)
Red Onion
Garlic
Extra Virgin Olive Oil
+5 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Fasolakia is Greek home cooking at its most honest. Green beans, tomatoes, olive oil, potatoes — simmered together until everything becomes soft, saucy, and deeply satisfying.

If you’re used to crisp-tender green beans, this might surprise you. Greek-style fasolakia are cooked low and slow until the beans practically melt into the tomato sauce. This isn’t overcooked — it’s a completely different (and delicious) approach to green beans.

What Is Ladera Cooking?

Fasolakia belongs to a family of Greek dishes called ladera (λαδερά) — meaning “with oil.” These are vegetable dishes cooked slowly in generous olive oil until they become rich and almost stew-like. Other examples include gigantes plaki and briam (Greek ratatouille).

Ladera dishes are the everyday backbone of Greek home cooking. They’re simple, inexpensive, naturally vegan, and prove that vegetables don’t need meat to be satisfying.

Serving Fasolakia

The traditional way: a deep plate of fasolakia, a thick slab of feta, and plenty of crusty bread for soaking up the sauce. That’s lunch. Add some olives and a glass of wine, and you’re eating exactly how Greeks eat at home.