Fasolakia is Mediterranean eating at its best. These Greek-style green beans are richly flavored with olive oil, tomatoes, and oregano. Topped with salty feta and accompanied by a slice of fresh sourdough bread, it is a dish they would have enjoyed in Ephesus.
Simple Food with Lots of Flavor
I first wrote this recipe as a companion for my homemade feta cheese or pressed kefir cheese. However, it has become a favorite. Every year we grow three pots of green beans on our little patio, specifically to make this dish.
The secret to the flavor and simplicity of this dish is to use good ingredients.
- Good quality extra virgin olive oil
- Fresh green beans
- New potatoes
Serving Greek Green Beans
To be honest, this is one of my work-from-home meals. I usually get the kids to prep the beans while I quickly chop and fry the onions. Once the lid is on the pot I go back to my desk.
However, Greek green beans make the perfect centerpiece for a simple Mediterranean feast. Here are a few ways to take this simple dish and turn it into a no-fuss dinner party meal.
- Sourdough bread: Good bread is really key to enjoying fasolakia. If you don’t have time to make bread, then visit your local bakery.
- Salty sides: Though the green beans are topped with feta, it isn’t an overly salty dish. Feel free to serve it with olives or other cured vegetables.
- Bean Salad: Add a bit more protein and vegetables with a Greek-style chickpea salad.
Fasolakia: Greek-style green beans
Fasolakia is Greek-style green beans that are stewed with tomatoes and potatoes. It is incredibly delicious when paired with salty feta cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4–6 1x
- Category: Main Dish
- Method: Stewed
- Cuisine: Greek
- Diet: Vegetarian
- 1/2 cup olive oil
- 1 lbs onions (about 2 large onions)
- 4 cloves of garlic
- 28 oz can of diced tomatoes with juice
- 1 1/2 tsp salt (or more, to taste)
- 1 tsp ground pepper
- 2 Tbsp oregano (fresh or dried)
- 1 lb of potatoes (about 3 large potatoes)
- 2 lbs green beans (about 8 cups loosely packed)
- 1 lb feta
- 1/2 cup chopped parsley (fresh)
- Peel and slice the onions in half. Then thinly slice them.
- Cover the bottom of a pot with all of the olive oil. Add the onions and saute on medium for 5 minutes.
- Meanwhile, finely dice the garlic. Scrub the potatoes and thinly slice them. Prepare the green beans by washing them and removing the tops.
- After the onions have softened, add the garlic, canned tomatoes, salt, and ground pepper. Cook for another 5 minutes.
- Stir the sliced potatoes and oregano into the sauce. Then, layer the green beans on top of the tomato mixture. Do not stir them in!
- Add enough water to make the liquid come halfway through the layer of beans (about 1/2 cup).
- Cover, reduce the heat to low, and simmer for 1 hour.
- Top each bowl with parsley and crumbled feta, and serve with a fresh slice of sourdough bread.
Keywords: vegan, vegetarian, gluten free, paleo, keto, summer, fall, side dish, Turkish, Mediterranean