‘Fasolakia’ is one of the most delicious ways to enjoy green beans. A few potatoes make the dish surprisingly filling, so it works well as a simple bowl meal on its own—serve with plenty of feta and crusty bread to soak up the tomato and olive oil sauce.
These Greek green beans are also an elegant yet easy stovetop side dish that won’t use oven space: everything simmers gently on the stove.
Why you’ll love fasolakia
If you prepare green beans this Greek way, you might convert even the most skeptical eater. Here’s why this dish stands out:
- A taste of Greece: Fasolakia is a classic, found in homes and tavernas across Greece. It’s comforting and familiar—perfect to make at home when you want that holiday feeling.
- One-pot, stovetop cooking: The recipe is simple: start the onions and potatoes, then add the beans and simmer. Around 45 minutes on the stove and you’re done—no oven required.
- Versatile serving options: Eat it as a light lunch with big chunks of feta and bread, or bring it to the table as a nutritious side alongside fish or meat.
- Mediterranean-diet friendly: With high-quality olive oil, tomatoes and vegetables, this dish is right in line with classic Mediterranean eating.
- Delicious every time: The tomato-olive oil sauce, soft potatoes and bright parsley combine into a very tasty way to enjoy green beans—especially when topped with feta.
Fun Fact
Fasolakia (pronounced fass-o-LACK-ee-a) belongs to the ladera family of dishes—vegetable-based recipes cooked with generous amounts of olive oil. Ladera dishes are typically vegetarian and often include tomatoes and garlic.
About the ingredients
See the recipe card below for exact quantities. Here’s a quick overview of the key ingredients and tips:
- Extra virgin olive oil: A central flavour component—use a good-quality oil if possible.
- Onion: Yellow or brown onion gives the best depth of flavour.
- Potatoes: Waxy varieties (Yukon Gold, red potatoes) hold their shape well. You only need a few—just enough to make the dish satisfying.
- Green beans: Fresh whole beans are ideal for texture and appearance; frozen whole beans work fine off-season.
- Garlic: Use 3–4 cloves if you enjoy a noticeable garlic background—thinly sliced or crushed.
- Canned tomatoes: Grated tomatoes are traditional in some recipes, but canned tomatoes keep the method quick and straightforward without sacrificing flavour.
- Seasoning: Salt, pepper and a touch of sugar (or honey) balance the acidity of the tomatoes—adjust to taste at the end.
- Fresh herbs: A generous handful of chopped parsley stirred in at the end brightens the dish. Dill and a pinch of oregano work well, too.
- Feta: Serve with crumbled feta for contrast and creaminess—authentic Greek-style feta is recommended.
How to make Greek green beans
Begin by heating the olive oil in a heavy, lidded pot—cast iron or a Dutch oven works well. Add the chopped onion and potatoes and cook for about 5 minutes, stirring, until the onion softens and the potatoes begin to turn tender.
Stir in the green beans and garlic and cook for another minute. If using optional spices—dried oregano, a pinch of cinnamon or paprika—add them now.
Pour in the canned tomatoes, sugar, salt, pepper and about 1 cup of water—enough to come roughly halfway up the vegetables. Stir, push the ingredients down, bring to a gentle boil, then reduce the heat, cover and simmer for around 45 minutes.
If the sauce seems too watery near the end, remove the lid for the last 10–15 minutes to let it reduce and thicken. If it gets too dry, add a splash more water while cooking.
Here’s a before-and-after of the simmered mixture:
Stir through the chopped parsley just before serving and taste for seasoning adjustments. Serve warm with generous crumbles of feta and crusty bread or as a vegetable-and-potato side alongside grilled fish or meat.
Helen’s Top Tips
- Liquid during simmering: Condensation and return of liquid are normal. If it looks dry at the end, add a little water to finish the dish.
- Olive oil amount: The recipe uses a modest amount of oil, but you can increase it for richer flavour and a more authentic texture—the oil makes the sauce silky.
- Optional herbs and spices: For more depth try adding chopped fresh dill, dried oregano, or a small pinch of cinnamon and paprika. Start small and adjust to taste.
How to eat them
- As a light standalone meal: In Greece this dish is often eaten on its own with large chunks of feta and bread. It’s simple, comforting and satisfying.
- As an all-in-one side: The potatoes make this a complete vegetable side—pair it with grilled or baked fish, or roast or pan-fried meats.
- Leftover idea: Reheat leftovers and top with a fried or poached egg for a hearty meal—non-traditional but delicious.
Recipe FAQs
Store fasolakia in an airtight container in the refrigerator for 3–4 days. Flavours often develop further after a day, so leftovers can taste even better. Reheat gently on the stovetop or covered in the microwave, adding a splash of water or olive oil if needed.
Yes. Cool completely, then freeze in sealed portions for up to three months. Thaw in the fridge and reheat gently on the stove, adding a little water if the sauce has thickened during storage.
Love Green Beans?
If you enjoy fasolakia, try sautéed frozen green beans for a very quick alternative—simple, fast and tasty.
More classic Greek dishes to try
Greek Recipes
The Best Greek Potatoes
Greek Recipes
Our Favourite Greek Baked Eggplant With Tomato & Feta (Gluten-free)
Greek Recipes
The Tastiest Gemista Recipe (Greek Stuffed Peppers And Tomatoes)
Greek Recipes
Easy Moussaka Recipe
Or see more easy Greek recipes.
Fasolakia (Greek Green Beans And Potatoes)
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Equipment
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large 6qt cast iron dutch oven
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium onion, chopped
- 3 medium potatoes, cut into pieces
- 14 ounces green beans, trimmed
- 4 cloves garlic, sliced or crushed
- 14 ounces canned tomatoes
- 1 teaspoon sugar or honey
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bunch fresh parsley, chopped
Optional additions
- ¼ cup fresh dill, chopped
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
To serve
- 5 ounces feta cheese
- fresh crusty bread
Instructions
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Heat the olive oil in a large heavy pan with a lid. Add the chopped onion and potatoes and cook for about 5 minutes, stirring until the onion softens and the potatoes begin to cook.
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Add the green beans and garlic, stirring for about a minute. If using, add optional spices such as oregano, cinnamon or paprika.
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Stir in the canned tomatoes, sugar, salt and pepper. Add roughly 1 cup of water or enough to come halfway up the vegetables. Bring to a boil, then reduce heat.
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Cover and simmer gently for around 45 minutes. For a thicker sauce, remove the lid for the final 10–15 minutes. If the mixture gets dry, add a little water.
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Stir in chopped parsley (and dill if using) just before serving. Serve with crumbled feta and crusty bread or as a side dish with extra feta on top.
Notes
How to serve: Traditionally served on its own with feta and bread, but it also makes a substantial vegetable-and-potato side for festive meals.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months. Reheat gently and add a splash of water if needed.
Nutrition note: Nutrition does not include any bread served alongside the dish.