This traditional Greek green beans recipe (Fasolakia Giahni) brings Mediterranean warmth to your table in just 50 minutes.
A hearty vegetable stew that’s both nutritious and satisfying, these tender beans are slow-cooked to perfection.
Each serving delivers a wholesome combination of healthy fats and fiber while keeping calories moderate at 342kcal per plate.
Whether you’re exploring Greek cuisine or seeking a comforting plant-based main dish, this classic recipe promises authentic flavors that have stood the test of time.
Ingredients
- Green Beans: 1250g fresh or frozen, trimmed and cleaned
- Olive Oil: 3/4 cup, high-quality for authentic flavor
- Onions: 1 1/2 medium-sized, finely chopped
- Garlic: 1 clove, freshly chopped
- Tomatoes: 750g ripe ones, grated (can use canned or passata)
- Sugar: Just a pinch to balance acidity
- Parsley: 2 tablespoons, freshly chopped
- Seasonings: Salt and freshly ground pepper to taste
Instructions
- Prep Work: Thoroughly wash green beans and drain them well in a colander
- Base Preparation: Heat half the olive oil in a large skillet over medium heat, sauté onions until soft and translucent
- Sauce Making: Add garlic, grated tomatoes, remaining olive oil, and sugar. Bring to a gentle boil
- Bean Cooking: Add green beans, coat them well with the sauce, reduce heat, cover and simmer for 30 minutes
- Final Touches: Season with salt and pepper, stir in fresh parsley
- Serving: Enjoy warm or at room temperature with crumbled feta cheese and Kalamata olives
Cooking Techniques
This simple Greek dish uses a gentle simmering method that brings out the natural sweetness of the green beans and tomatoes.
The slow cooking allows the beans to become wonderfully tender while soaking up all the tasty olive oil and tomato flavors.
Keep an eye on the liquid level – you want the beans to stay moist but not swimming in sauce. If you see the pan getting too dry, just add small amounts of hot water as needed.
Variations & Substitutions
While fresh summer tomatoes make this dish extra special, you can easily use canned tomatoes or passata when fresh aren’t in season.
For the green beans, both fresh and frozen work great – just make sure they’re trimmed.
Some Greek families add diced potatoes or carrots to make the dish heartier. You can also adjust the garlic to taste – many home cooks love to add an extra clove or two!
Serving Suggestions
This dish shines as part of a Greek mezze spread! Serve it warm or at room temperature with chunks of feta cheese and Kalamata olives on the side.
It pairs beautifully with crusty bread to soak up the flavorful sauce. For a complete meal, add some grilled fish or chicken. The leftovers taste even better the next day, making it perfect for meal prep.
Storage Tips
Once cooled, store your fasolakia in an airtight container in the fridge for up to 4 days. The olive oil will naturally solidify when cold – this is totally normal!
Just let it come to room temperature or give it a gentle warm-up before serving. You can also freeze portions for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
Traditional Greek Green Beans (Fasolakia Giahni)
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1250 g green beans, trimmed fresh or frozen
- 3/4 cup olive oil
- 1 1/2 onions, chopped
- 1 clove garlic, chopped
- 750 g ripe tomatoes, grated
- 1 pinch sugar
- 2 tbsp parsley, chopped
- salt and freshly ground pepper to taste
Instructions
- To prepare this traditional Greek green beans recipe, start by washing the green beans thoroughly. Drain them in a colander and set aside.
- Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil.
- Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for around 30 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
- Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.
- Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!