Fasolakia, a traditional Greek green bean stew, is a comforting dish that combines tender green beans with onion in, ripe tomatoes, olive oil, and aromatic herbs.
What is Fasolakia?
Fasolakia or Greek green bean stew, is a simple yet flavorful dish that highlights the best of Mediterranean cuisine.
They are commonly known in English as braised green beans, but when prepared, you might also recognize them by their Greek name: Fasolakia Lathera, with “Lathera” meaning “ones with oil.”
Fresh green beans are slowly braised with lots of olive oil and herbs, creating a nourishing and satisfying dish.
Whether served as a light main course or a side dish, Fasolakia is a versatile, healthy option that’s naturally gluten-free and vegetarian, with an easy vegan adaptation.
for a meaty option, this venison or lamb stew are really delicious.
The traditional way of making Greek Green Beans (Fasolakia Giaxni)
Greek green beans, or Fasolakia, are cooked using a traditional Greek method called “Giaxni,” pronounced “yahni,” which means “cooked in steam.” This technique is common in many Greek recipes, whether for meat, fish, or vegetables.
In Giaxni cooking, the beans aren’t stewed in liquid but cooked in the juices of ripe tomatoes. The steam gets trapped inside when the lid is on, allowing the beans to cook perfectly.
Unlike sheet pan potatoes and green beans, which are roasted for a slightly crispy texture, Fasolakia are tender and infused with rich tomato flavor.
Why you love this Green bean recipe?
- Traditional and simple Greek bean dish that uses fresh and wholesome seasonal ingredients
- Braised green beans are the perfect comfort food from the Mediterranean diet for longevity, packed with protein, fiber, and other nutrients.
- green beans and potatoes are affordable ingredients, making this recipe a budget-friendly option for feeding your family or guests.
- This recipe for Greek green beans is my all-time favorite vegetarian dish, and it is gluten-free.
Ingredients to make Fasolakia
green beans and potatoes
I used Fresh green beans that I trimmed. You can also use frozen green beans in this recipe but don’t use canned green beans. They’re tasteless and mushy.
If you have got extra, these Skillet Green Beans with Bacon are delicious and easy to make. Or consider Marinated Green Beans for additional benefits.
To make this dish more filling, I like to add some potatoes. Yukon gold is the best variety for this Greek dish.
tomatoes
Fresh tomatoes are ideal, but canned diced tomatoes can be used as substitutes.
I used fresh that I peeled using the blanching method. The best tomatoes for blanching are Roma (plum) tomatoes, but any larger varieties with a thicker skin will work.
Olive Oil
Use high-quality extra virgin olive oil for the best result
Onion
Yellow onion diced works the best but red variety will work too.
Feta Cheese
To make this greek Fasolakia recipe the most authentic, use traditional Greek feta cheese that I also used in this beetroot salad recipe.
Herbs and spices
- Garlic
- bay leaves
- Crushed Cumin
- Fresh Mint
- Fresh Parsley
- Dried Oregano
Greek Green Beans Recipe
First step – Prepare the ingredients.
Start by washing the green beans thoroughly and draining them in a colander. Set them aside to ensure they’re ready for cooking. Chop the onion, mince the garlic, and peel, and cut the potatoes into medium-sized cubes.
For the tomatoes, peel them by blanching: make a small cross on the bottom of each tomato, then briefly immerse them in boiling water. After about 30 seconds, transfer them to an ice bath. The skins should peel off easily. Once peeled, grate or finely chop them.
Second step – Cook the base
In a large pot, heat half the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent. Then, stir in the garlic, crushed cumin, oregano, grated tomatoes and the remaining olive oil. Bring the mixture to a boil.
Third Step – Cook green beans and potatoes
Add the potatoes, green beans, and bay leaves to the skillet, ensuring they are well coated with the tomato and olive oil mixture. You can use some water to cover the beans at this stage if needed. Reduce the heat and simmer with the lid for about 30 minutes until the beans are soft and the potatoes are tender. Most of the liquid has evaporated.
