Greek Green Beans, also known as Fasolakia, is a flavorful side dish that uses fresh, wholesome ingredients. This traditional recipe has tender greens beans that have been simmered in a rich tomato-based sauce with onions and garlic. Braised in the oven, this dish is comforting and versatile.
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This recipe doesn't include potatoes, which are oven found in Fasolakia, keeping the focus on the green beans and keeping the recipe low-carb. The result is a lighter take on the classic recipe while delivering a bold and delicious taste.
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What I love most about this side dish is how simple it is to make. You can create something comforting and nourishing with just a few pantry staple items. You can serve this recipe as either a side dish or as a light main course.
This recipe is naturally gluten-free, vegetarian, paleo, Whole30, and Keto. Pair it with a protein and salad for dinner or add the protein to the beans and make it a one-pot meal.
If you’ve never made Fasolakia before, this recipe is a wonderful place to start. It’s straightforward, forgiving, and brimming with the flavors of the Mediterranean. Once you try it, you’ll see why it’s a staple in so many Greek kitchens.
When making this dish I was inspired by the tastes of Greece and my love of green beans. While the recipe Mediterranean Green Beans uses tahini as a sauce it is also a simple green bean side dish. Other Greek recipes include the Greek Lentil Salad, Greek Village Salad and the Greek Yogurt Bark.
Ingredients
You will need the following ingredients to make this Fasolakia recipe:
Ingredient Notes
- Canned Tomatoes - My favorite canned tomatoes are Muir Glen Fire Roasted Tomatoes. I use this brand for all of my canned tomato recipes. The taste and texture can't be beat and it uses organic tomatoes.
- Broth - In this recipe I prefer using chicken broth in place of the water. This helps with taste and texture. If you would like to keep this vegetarian use a vegetable broth.
- If you would like some extra tang at the end or would like to make the sauce creamier, add some full fat Greek Yogurt on top before serving.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Herbs: Fresh dill or oregano added at the end can also add extra flavor.
- Spices: A pinch of cinnamon or ground allspice can provide a warm, traditional twist.
- Vegetables: Add chopped carrots, zucchini, or bell peppers for variety.
- Proteins: Crumbled feta cheese, cooked chickpeas, or rotisserie chicken can make it more filling.
- Nuts: Toasted almonds, pistachios, or pine nuts sprinkled on top can add texture.
Substitutions:
- Broth: You can use water, chicken broth, or a vegetable broth. My preference is chicken broth.
How To Make Greek Green Beans Recipe: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Adjust the oven rack to the lower-middle position and preheat the oven to 275℉. Heat 3 tablespoons of olive oil in a Dutch oven over medium heat until simmering.
Add the onion and cook, stirring occasionally, about 3-5 minutes until softened.
Add the garlic and cayenne. Cook until fragrant, about 30 seconds.
Step 2: Add the water, baking soda, and green beans. Bring to a simmer.
Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
Step 3: Stir in the tomato paste, tomatoes with their juices, salt, and pepper.
Cover the pot and transfer to the oven.
Step 4: Cook until the sauce is slightly thickened and the green beans can be easily cut with a fork. About 40-50 minutes.
Remove from the oven and stir in the parsley. Season with lemon juice to taste. Drizzle with the remaining olive oil and serve warm or at room temperature.
Recipe Tips
- Use High-Quality Olive Oil: Olive oil is a key ingredient in this dish, so using a good-quality extra-virgin olive oil will enhance the flavor significantly.
- Make Ahead: Greek green beans tastes even better the next day as the flavors meld.
Confidence Tip
Choose Fresh Green Beans: Opt for bright, firm green beans without blemishes for the best texture and flavor. Trim the ends and then cut the beans into 2 to 3 inch sections so the beans cook evenly.
Storage And Reheating
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently on the stovetop.
I love using beans in my diet to ramp up the protein. Other recipes that include beans are Lentil Soup With Sausage, and the Mediterranean White Bean Soup.
Lathera Style Cooking
These Greek Green Beans are part of a family of Greek dishes known as "lathera" or "ladera". It's a style of cooking particularly used for vegetables that are cooked in olive oil, often accompanied with tomatoes. While it sounds simple, it's slightly more complicated as the recipes are generally braised in the oven.
"Lathera" means "ones with oil" coming from the Greek word "lathi" for oil. Lathera dishes are predominantly vegetarian and it's a style of cooking that evolved from peasant cooking.
Originally, the vegetables were cooked just with oil and water. As tomatoes were introduced to Greece in the 17th century and gradually became popular more in the 19th century, they were added to many lathera dishes as well.
Frequently Asked Questions
Yes. Peel and cut the potatoes into cubes so they cook evenly. You may need to adjust the cooking time in the oven. Just make sure the potatoes are fork tender before serving.
One pound of green beans typically serves 3-4 people.
Yes. You will need to reduce the cooking time in the oven as these beans will cook faster.
Main Course Meals To Eat With These Green Beans
Let me know your thoughts on this Greek Green Beans Recipe by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Greek Green Beans Recipe
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Equipment
Ingredients
- 5 tbsps olive oil divided
- 1 onion chopped fine
- 4 garlic cloves minced
- pinch of cayenne
- 1 ½ cups water or chicken broth/vegetable broth
- 1 ½ lbs green beans trimmed and cut into 2-3 inch lengths
- 1 tablespoon tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon fresh parsley chopped
- pinch of sugar
- lemon juice to taste
Instructions
- Adjust the oven rack to the lower-middle position and preheat the oven to 275℉.
- Heat 3 tablespoons of olive oil in a Dutch oven over medium heat until shimmering.
- Add the onion and cook, stirring occasionally, until softened about 3-5 minutes.
- Add the garlic and cayenne. Cook until fragrant, about 30 seconds.
- Add the water, baking soda, and green beans. Bring to a simmer.
- Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
- Stir in the tomato paste, tomatoes with their juices, salt, and pepper.
- Cover the pot and transfer to the oven.
- Cook until the sauce is slightly thickened and the green beans can be easily cut with a fork. About 40-50 minutes.
- Remove from the oven and stir in the parsley. Season with lemon juice to taste. Drizzle with the remaining olive oil and serve warm or at room temperature.
Gwen Wolken says
You will love how easy these are!