Fasolakia Recipe with Green Beans and Potatoes
Greek fasolakia with green beans, potatoes, tomato, onion, garlic, olive oil, and parsley cooked until soft.
Ingredients
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Instructions
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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.
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Add garlic and cook 1 minute until fragrant.
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Add crushed tomatoes, water, sugar, salt, and pepper. Stir and bring to a simmer.
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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.
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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. -
Remove from heat. Stir in parsley. Let rest 10 minutes before serving.
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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 is a Greek home-cooked dish of green beans braised slowly in tomato sauce with olive oil, often with potatoes.
Why are Greek green beans cooked so long?
In this style, the beans are cooked until very soft, not crisp-tender. The long braise lets the beans absorb the tomato sauce and olive oil.
What do you serve with fasolakia?
Serve fasolakia with bread and feta on the side, or keep it dairy-free with olives and a simple salad.
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The Story Behind This Dish
Fasolakia is Greek, not Sardinian, but I cook it for the same reason I cook long-simmered vegetables at home: it turns a plain vegetable into a real plate. Green beans, tomato, potatoes, onion, garlic, and olive oil do the work slowly.
If you are used to crisp green beans, this dish will feel different. I cook the beans until they are very soft. That is the point. They should take in the tomato sauce, not sit beside it.
What Is Ladera Cooking?
Fasolakia belongs to the Greek ladera family, vegetable dishes cooked slowly with olive oil. Other examples include gigantes plaki and briam.
I keep the heat moderate and let the sauce thicken instead of rushing it. The potatoes should be tender, the beans soft, and the sauce concentrated enough to scoop with bread.
Serving Fasolakia
I serve fasolakia warm or at room temperature. Bread matters because the sauce is part of the meal. Feta is good on the side, but the dish also works without dairy.
Part of: Vegetable Forward Mediterranean Cooking
Related: Greek Salad | Gigantes Plaki
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