Greek Green Beans (Fasolakia)

Greek green beans (fasolakia) is what summer is all about! Featuring an abundance of fresh green beans, ripe tomatoes and potatoes, it's a super easy yet incredibly flavorful dish that's perfect for a light lunch.

This Greek green beans recipe is by far my favorite thing to cook in the summer. The ingredient list is so short and simple yet the flavors are out-of-this-world delicious.

The dish is called fasolakia lathera in Greek and is typically served as a main dish but it also works as a side.

You can make it with or without the potatoes, but I highly recommend adding them because they make the dish heartier and taste amazing when stewed in tomato sauce.

While it may seem there's a lot of olive oil added in the beginning, that's what actually gives the dish its unique flavor. In fact, lathera is a word that refers to dishes that are cooked in olive oil. Whatever you do, don't skimp on the oil!

Why you'll love this Greek green beans recipe

• Easy to make, hard to mess up: Fasolakia is a very forgiving recipe. Simply prepare your ingredients, sauté, and let everything simmer together. The result is a flavorful, aromatic dish that's impressively delicious. Perfect for both beginner cooks and seasoned chefs.
• Nutritious and wholesome: This dish is packed with vegetables and cooked in heart-healthy olive oil. It's a feel-good dish that your body will thank you for!
• Delicious leftovers: This Greek string beans recipe is one of those delightful dishes that somehow tastes even better the next day.

What goes into fasolakia?

Green beans - Fresh green beans are absolutely brilliant in this dish, but if fresh is not available, you can use frozen green beans. Avoid canned green beans, as they can turn out too soft and lose their vibrant color.

Extra virgin olive oil - Greek olive oil is best in this recipe, but if you don't have it, use the best quality extra virgin olive oil you can.

Red onion - Red onions add a sweet and mellow flavor when cooked. If you don't have red onions, you could also use yellow or white onions.

Garlic - You'll find different versions of fasolakia out there, some with garlic and some without. I like it best with fresh garlic but you can skip it if you're not a fan.

Oregano - This herb gives the Fasolakia its distinct Mediterranean aroma. If you have fresh oregano, you can use it instead.

Potatoes - Yukon Gold or red potatoes are a good fit for this recipe due to their waxy texture and ability to hold up during the simmering process.

Fresh tomatoes - Fresh tomatoes add a sweet and slightly tangy flavor. If fresh tomatoes aren't in season or available, you can use canned diced tomatoes. The juice in the can will add a bit more liquid, which is just fine for this simmered dish.

How to make Greek green beans and potatoes

Heat the olive oil in a large pot over medium heat. Add the diced red onion and garlic and sauté until they become soft and translucent.

Stir in the dried oregano, coating the onions and garlic evenly.

Add the green beans, cubed potatoes and diced tomatoes into the pot.

Stir well to combine all the ingredients, and coat the vegetables with the oil and spices.

Add the salt and mix well to distribute the salt evenly.

Reduce the heat to low, cover the pot, and let it simmer. Stir occasionally and cook until the beans and potatoes are tender, about 40-45 minutes. Fasolakia is ready when the beans are soft and there's almost no liquid left.

Once the vegetables are cooked, sprinkle the fresh parsley on top, adjust the seasoning with salt and pepper and serve, drizzled with more olive oil if you like.

Leftovers and storage

• These Greek style green beans will keep well in the fridge for up to 5 days in an airtight container.
• To reheat, place the beans in a pan and heat them over medium heat.
• I don't recommend freezing this dish.

Recipe notes and tips

• Take your time when sautéing the onions and garlic. This process builds a lot of the flavor base for the dish.
• Add a pinch of sugar with the salt if you like - this helps to reduce the acidity of the tomatoes.
• While the Greek dish recipe calls for oregano and chopped parsley, feel free to substitute with your favorite herbs. Dill, basil, or even rosemary would all be lovely additions.
• Greek green beans in tomato sauce are usually served with a side of feta cheese and crusty bread. Choose a block of vegan feta to enjoy the full Greek experience - I love the one from Violife.
• A drizzle of lemon juice is another excellent idea for serving.

If you liked this Greek green beans recipe, you might also like some of my other easy vegan Greek recipes:

• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Prasorizo (Greek Leeks with Rice)
• Greek Lemon Rice
• Gigantes Plaki (Greek Giant Beans)
• Skordalia Recipe (Greek Potato Garlic Dip)

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