Introduction
Fasolakia is a quintessential Greek vegetable stew featuring fresh green beans braised in a rich tomato and olive oil sauce. The name comes from the Greek word lathera, which refers to dishes cooked "with oil," emphasizing the generous use of high quality extra virgin olive oil that gives the sauce its velvety texture. The beans are typically simmered slowly with onions, garlic, and potatoes until they are perfectly tender and have absorbed the sweetness of the tomatoes and the fragrance of fresh herbs like parsley or dill. This dish is a staple of the Mediterranean diet and is traditionally served at room temperature or warm, often accompanied by a large block of salty feta cheese and crusty bread to soak up the flavorful oil. While simple in ingredients, the key to a great Fasolakia is the slow cooking process, which allows the flavors to meld into a savory, comforting meal that highlights the natural sweetness of the summer harvest.
Ingredients
The Vegetables
1 kg fresh green beans (flat or round, trimmed)
3 medium potatoes, peeled and cut into wedges
2 large carrots, sliced into rounds (optional)
1 large red onion, finely chopped
2 to 3 cloves garlic, minced
The Tomato Sauce and Liquid
1/2 cup extra virgin olive oil
1 can (400g) crushed tomatoes or 3 large ripe tomatoes, grated
1 tbsp tomato paste
1 tsp sugar (to balance the acidity)
1 cup warm water
The Aromatics
1/2 cup fresh parsley, chopped
1 tbsp dried oregano
Salt and freshly ground black pepper
The Finishing Touches
A generous block of Feta cheese on the side
Crusty bread for dipping into the oil and tomato sauce
A final drizzle of raw olive oil before serving
Preperation
Beans: Trim the ends of the fresh green flat beans and remove any tough strings running along the sides.
Potatoes: Peel the potatoes and cut them into thick wedges or chunks to braise alongside the beans.
Sauce: Grate fresh ripe tomatoes or pulse canned tomatoes in a blender until smooth for the base of the stew.
Aromatics: Finely dice the red onions and mince the garlic cloves to sauté in a generous amount of olive oil.
Herbs: Chop a large bunch of fresh flat leaf parsley to stir in toward the end of the cooking process.
Step by Step
The Beans: Trim the ends of fresh green string beans and remove any tough strings. If the beans are very long, snap them in half so they are easier to eat and cook evenly.
The Aromatics: Sauté finely chopped red onions in a generous amount of extra virgin olive oil until they are soft and translucent. Add minced garlic and cook for another minute until fragrant.
The Vegetables: Stir in the green beans along with chunks of potato and sliced carrots. Tossing the vegetables in the hot oil for a few minutes before adding liquid helps them develop a richer flavor.
The Sauce: Add grated fresh tomatoes or high quality canned crushed tomatoes to the pot. Stir in a small amount of tomato paste for depth, along with a pinch of sugar to balance the acidity of the tomatoes.
The Herbs: Incorporate a large bunch of chopped fresh parsley and, if desired, some fresh dill or mint. Season well with salt and plenty of black pepper.
The Simmer: Pour in just enough water to partially cover the beans. Cover the pot and simmer over low heat for about 45 to 60 minutes. The dish is ready when the beans are very tender and the sauce has reduced to a thick, oily consistency.
Finishing: Let the fasolakia rest for at least 15 minutes before serving. This dish is best enjoyed warm or at room temperature, traditionally accompanied by a large block of feta cheese and crusty bread to soak up the olive oil sauce.
Origin:
Pan-Hellenic
Diet
Vegan, Gluten-Free
Equipment Needed:
Large heavy pot, Wooden spoon.
Cultural History
Fasolakia is a quintessential example of "ladera," a category of Greek dishes defined by the generous use of olive oil to braise vegetables into a tender and savory stew. The dish features fresh flat green beans simmered slowly with potatoes, carrots, and onions in a rich sauce made from grated tomatoes and garlic. It is typically seasoned with a handful of fresh parsley or dill, and the cooking continues until the water evaporates and the vegetables are left glistening in a thick and concentrated olive oil emulsion. Traditionally served at room temperature with a large block of salty feta cheese and crusty bread, this meal is a staple of the Greek summer table. It represents the Mediterranean ideal of transforming a simple garden harvest into a deeply satisfying and heart-healthy main course.
Yiayias Secret
The secret to a perfect Fasolakia is the patient, slow braising of the vegetables until they reach a state called "yahni," where they are soft and infused with oil. You must use a generous amount of extra virgin olive oil at the start to sauté the onions and garlic; this oil eventually emulsifies with the tomato juices to create a rich, silky sauce.
To maintain the best texture, use fresh flat green beans (Romano beans) and trim them by hand. The most critical tip is to avoid adding too much water. The beans should mostly cook in the natural moisture of grated fresh tomatoes and the olive oil. Halfway through, add plenty of fresh flat-leaf parsley and some diced potatoes, which release starch to thicken the sauce. The dish is finished when the water has evaporated, leaving the beans glistening in a thick tomato-oil reduction. It is best served at room temperature with a large block of Feta on the side.
Substitution Notes
The Beans: Fresh flat green beans (helda) are the traditional choice for this "Lathero" (oil-based) dish. If they are unavailable, round string beans work well. If you are using frozen beans, do not thaw them first; add them directly to the pot to prevent them from becoming mushy. Canned beans are not a suitable substitute as they cannot withstand the long simmering process.
The Potatoes: Potatoes are included to absorb the tomato sauce and add heartiness. You can substitute them with carrots for sweetness or zucchini for a lighter version. If you want to reduce carbohydrates, simply omit them and increase the quantity of beans.
The Tomato: Grated fresh tomatoes provide the most authentic, light flavor. When tomatoes are out of season, canned crushed tomatoes or passata are reliable substitutes. Adding a teaspoon of sugar helps balance the acidity of the tomatoes, especially when using canned varieties.
The Fat: Extra virgin olive oil is used in significant quantities to create a rich, silky sauce. While you can reduce the amount, substituting with butter or neutral vegetable oils will fundamentally change the Mediterranean character and "mouthfeel" of the stew.
The Aromatics: A combination of onions, garlic, and fresh parsley forms the flavor base. Many regional recipes also call for fresh dill or a pinch of dried mint. If you lack fresh herbs, use a smaller amount of dried oregano to avoid a bitter finish.
The Liquid: The beans should simmer in their own juices and the olive oil. If the pot becomes too dry, add a small amount of vegetable broth or water. Avoid submerging the beans in too much liquid, as the goal is a thick, oil-based sauce rather than a soup.
The Finish: This dish is traditionally finished with a side of Feta cheese, which provides a salty, creamy contrast to the sweet vegetables. If avoiding dairy, Kalamata olives or a squeeze of fresh lemon juice provides a similar hit of salt and acidity to cut through the oil.
Wine Pairings
Fasolakia is a comforting Greek staple of green beans braised in a rich tomato and extra virgin olive oil sauce, often simmered with potatoes, carrots, and plenty of fresh herbs.
White Wine (The Traditional Choice): A white with high acidity and herbal undertones is necessary to match the vegetal nature of the beans and the acidity of the tomatoes. A Greek Moschofilero offers a bright, floral freshness that lifts the dish, while a Sauvignon Blanc provides the grassy notes that complement the fresh parsley and dill.
Red Wine: A medium-bodied red with high acidity and soft tannins works well with the concentrated tomato sauce. A Xinomavro is a classic pairing, as its tomato-leaf aromatics and red fruit mirror the flavors of the pot, while a Barbera offers a juicy acidity that cuts through the richness of the olive oil.
The Contrast: A dry Rosé from Agiorgitiko provides a crisp, red-berry profile that balances the earthy sweetness of the braised vegetables. Its refreshing temperature and clean finish act as a palate cleanser against the heavy, oil-based sauce.
Storage Instructions
Refrigeration: Store Fasolakia in an airtight container in the refrigerator for up to 4 to 5 days. This dish is a "ladera" (oil-based) meal, and the flavors of the green beans, tomatoes, and olive oil continue to develop and improve after a day of resting.
Freezing (Cooked): You can freeze cooked Fasolakia for up to 3 months. The green beans may become slightly softer upon thawing, but the overall dish remains delicious. Ensure it is completely cool before transferring it to a freezer-safe container.
Freezing (Unbaked): While you can freeze blanched green beans, it is best to cook the dish fresh. If you choose to freeze the raw components, keep the beans and the tomato-onion base separate. Do not freeze the fully assembled raw dish, as the potatoes (if included) will turn black and mealy.
Reheating: Reheat gently in a pot over medium-low heat until simmering. If the sauce has thickened too much, add a small splash of water. You can also reheat it in the microwave for 2 to 3 minutes, stirring halfway through. This dish is also traditionally enjoyed at room temperature.
Explore GetGreece Products & Services: