Fasolakia (Greek Green Beans)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Fasolakia (Greek Green Beans)
Description
Fasolakia (Greek Green Beans) brings together trimmed green beans and peeled cubed potatoes gently cooked in extra virgin olive oil with sautéed onion and garlic. Crushed tomatoes, water, and traditional seasonings such as oregano, salt, and black pepper build a savory broth in which the vegetables slowly simmer until tender over 30 to 40 minutes. The final addition of fresh lemon juice adds brightness and a touch of acidity, balancing the richness of the olive oil and tomatoes.
The dish features soft but intact beans and meltingly tender potatoes with a savory, slightly tangy tomato base infused by herbs and garlic. The olive oil adds richness and depth, making it hearty enough for a vegetarian main or a compelling side dish.
Fasolakia is commonly served alongside Greek lemon rice, pita bread, or with Lebanese rice and vermicelli. It pairs well with grilled meats like keftedes, soutzoukakia, or baked chicken, adding a vegetable contrast to meat-centric meals.
To adapt, frozen green beans can be used although canned beans are not recommended as they are pre-cooked and could become mushy. Whole peeled tomatoes can substitute crushed ones if needed, breaking them up during cooking.
Ingredients
- 1/4 cup olive oil extra virgin
- 1 onion diced
- 2 cloves garlic minced
- 1 russet potato peeled and cubed
- 1 1/2 lb green beans trimmed and cut into 2 inch pieces (you can also use frozen green beans)
- 1 oz can crushed tomatoes
- 3/4 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp oregano
- 1 lemon juice of
Instructions
- Heat the olive oil in a sauté pan or a pot over medium heat. Add the onions and cook until translucent. Add the minced garlic and cook for a couple of minutes.
- Add in the potatoes and cook for about 5 minutes. Next, add in the green beans, crushed tomatoes, water, salt, pepper and oregano.
- Place the lid on and cook over medium or medium low heat for 30 to 40 minutes, until the potatoes and green beans are tender and fully cooked.
- Remove the lid and add the lemon juice. Cook for 5 more minutes, then serve.
Notes
- Frozen green beans are a fine substitute, but avoid canned beans which are often too soft.
- Use whole peeled tomatoes crushed during cooking if canned crushed tomatoes are unavailable.
- Serve fasolakia alongside Greek lemon rice, pita, or Lebanese rice with vermicelli for a complete meal.
- This dish complements Greek meat dishes like keftedes, soutzoukakia, or baked chicken well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 308mg | 13% |
| Potassium | 673mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 41mg | 46% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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