Recipes Cuisine European Greek Fasolakia (Greek Green Beans) 4.8 (12) 8 Reviews 7 Photos Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor. By Diana Moutsopoulos Diana Moutsopoulos Diana Moutsopoulos is a food writer, recipe developer, Greek cuisine expert, and an Editorial Director at Allrecipes. Allrecipes' editorial guidelines Updated on May 12, 2023 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Fasolakia is part of an entire category of dishes in Greek cuisine called lathera (literally meaning 'oiled' or, more technically, stewed in olive oil), where one eats a plateful of vegetables as a main course. These lathera dishes are quintessential Mediterranean Diet dishes, as they are plant-forward and often vegan, and use olive oil as the main source of healthy fat. In addition to this fasolakia recipe, Arakas latheros – peas stewed in tomato and olive oil – is another one of my favorite examples of this style of cooking. Fasolakia can be made with regular green beans, but if you're able to find Romano beans, also called runner beans, be sure to use those. Romano beans are a large, flat green bean and they are the green beans used in Greece for this dish. If you use them, be sure to peel the stringy sides off of the beans using a vegetable peeler, and trim the ends. But, again, typical green beans will do just fine! Cook Mode (Keep screen awake) Ingredients ¼ cup extra virgin olive oil 1 small onion, grated 1 ½ pounds fresh green beans, trimmed 4 medium tomatoes, pureed 2 medium yellow potatoes, peeled and cut into wedges ½ teaspoon salt, or to taste ground black pepper to taste 1 pinch white sugar (Optional) 1 cup water, or as needed Directions Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans. Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery. Cook's Notes I usually add more olive oil than called for here; add 1 to 2 tablespoons more, or to taste, for a delicious result. For some protein, you can brown 4 to 6 skinless chicken drumsticks or bone-in chicken thighs in the olive oil before adding the onion, then follow the recipe as written. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 289 Calories 14g Fat 39g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 289 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 317mg 14% Total Carbohydrate 39g 14% Dietary Fiber 10g 37% Total Sugars 8g Protein 7g 14% Vitamin C 69mg 77% Calcium 97mg 7% Iron 3mg 18% Potassium 1184mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.