Dinner
Fasolakia Dinner: Traditional Greek Green Bean Stew
Original name: Fasolakia Dinner
About this dish
Fasolakia is the kind of dish that makes you wonder why anyone bothers with fussy food. It’s a humble Greek stew of green beans simmered low and slow with tomatoes, potatoes, and plenty of olive oil until everything collapses into a silky, flavor-packed mess.
The secret is patience—let the beans drink up that sauce, and don’t even think about rushing it. Serve it with feta and crusty bread, and you’ve got a meal that tastes like a sun-soaked afternoon in the Mediterranean.
Ingredients
UK and US measurements are both included for every recipe.
extra virgin olive oil
fat1/2 cup (120 ml)
Imperial measurement: 1/2 cup
yellow onion
vegetable1 large (about 200 g)
Imperial measurement: 1 large
garlic
herb4 cloves (about 12 g)
Imperial measurement: 4 cloves
fresh tomatoes, grated or crushed
vegetable4 large (about 800 g)
Imperial measurement: 4 large
tomato paste
vegetable2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
fresh green beans, trimmed
vegetable1.5 kg (about 1.5 pounds)
Imperial measurement: 1.5 pounds
Yukon gold or new potatoes, cut into wedges
vegetable4 medium (about 600 g)
Imperial measurement: 4 medium
water
liquid1 cup (240 ml)
Imperial measurement: 1 cup
dried oregano
spice1 teaspoon
salt
seasoning1.5 teaspoons (or to taste)
Imperial measurement: 1.5 teaspoons
freshly ground black pepper
spice1/2 teaspoon (or to taste)
Imperial measurement: 1/2 teaspoon
fresh dill, chopped (for serving)
herb1/4 cup (about 15 g)
Imperial measurement: 1/4 cup
feta cheese, for serving
dairy200 g (8 oz)
Imperial measurement: 8 oz
Method
Sauté the onion and garlic
6 minutesHeat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add tomatoes and tomato paste
5 minutesStir in the grated or crushed tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
Add green beans and potatoes
3 minutesAdd the trimmed green beans, potato wedges, water, oregano, salt, and pepper. Stir everything together until the beans and potatoes are coated with the tomato mixture.
Simmer slowly
60-70 minutesBring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 60 to 70 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened. The potatoes should be fork-tender and the beans almost melting in the sauce.
Rest and serve
10 minutesRemove the pot from the heat and let the stew rest for 10 minutes. Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh dill and crumbled feta on top, with crusty bread on the side.
Equipment
- [object Object]
Nutrition facts
Tips
- Use the best extra virgin olive oil you can find—it’s a key flavor here, so don’t skimp.
- If you want an extra layer of flavor, add a cinnamon stick and a bay leaf during simmering, but remove them before serving.
- Fasolakia tastes even better the next day, so make it ahead and reheat gently., Don’t be tempted to rush the simmer, low and slow is the whole point.
Serving suggestions
- Serve fasolakia as a main course with feta cheese, crusty bread, and a simple Greek salad. It also pairs well with grilled chicken or lamb if you want extra protein.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Andreas Karagiannis
Specialises in Greek cuisineAndreas is a souvlaki expert. He marinates meat for exactly 24 hours. Not 23. Not 25.
Describe yourself in three words: Stubborn, precise, grill-obsessed.