Fasolakia Recipe (Greek Green Beans with Potatoes)

Fasolakia is a simple, flavourful Greek green bean stew recipe with potatoes, fresh tomatoes, and plenty of extra virgin olive oil. It’s a comforting one-pot classic, completely vegan, and every bite just melts in your mouth. Enjoy it like I do as a side dish, or pair it with some good crusty bread and a Greek salad to turn it into a hearty main course!

If you’re looking for another comforting dish, try my gigantes plaki, a traditional Greek recipe made with giant baked beans! Or, if you’re after a seafood dish that’s perfect for Lent, check out this Greek shrimp with orzo dish!

Jump to:

• Why you will love this recipe
• What is fasolakia?
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step cooking instructions
• Top Tips
• Serving suggestions
• 📖 Recipe

Why you will love this recipe

• Quick and easy: This Greek green bean recipe is super simple and comes together in one pot. With minimal prep and roughly 30 minutes of cooking time, you’ll have a delicious meal ready in no time.
• Healthy: Packed with nutrients and fibre, this dish fills you up without feeling heavy. A very satisfying vegetarian dish!
• Even better the next day: If you happen to have any leftovers, the flavours soak in even more overnight, making it an easy snack or meal for the next day.

What is fasolakia?

Fasolakia, pronounced fah-soh-LAH-kyah, is a classic Greek dish of green beans stewed in olive oil, tomato, onions, and herbs. This version falls under what is known as lathera/ ladera, which refers to vegetables cooked with a generous amount of olive oil, often with tomatoes, until tender and full of flavour.

To be honest, there are many variations of this dish, and sometimes the names can get a little confusing. You may even see it called fasolakia yiahni. In this recipe, I’ve included potatoes (fasolakia me patates), while others add meat, such as a lamb stew version. But today, we’re keeping it simple and vegan.

Watch the short video tutorial

Watch my fasolakia recipe video to see how this Greek green bean dish comes together in just one pot.

Share this with someone who is following the Mediterranean diet and loves Greek cuisine!

Ingredients

Let’s take a look at what makes this easy recipe for fasolakia lathera so good! As always, check the recipe card below for exact amounts.

• Extra virgin olive oil: This dish needs a good quality oil, so go for the best you’ve got. Using a lot of olive oil is what gives lathera dishes their signature richness.
• Onion & garlic: Use one large or two small onions. I usually go for brown onions, but red onion works just as well! And of course, we need a good handful of fresh garlic because it’s a must in any classic comfort dish.
• Tomato paste & crushed tomatoes: Brings out that deep, rich tomato sauce that makes this dish so warm. Fresh tomatoes or canned both work, so it’s up to you!
• Red chili: Optional, but adds a nice kick. If the kids aren’t into heat, just sprinkle some chili flakes on your own plate!
• Fresh parsley: This gets mixed into the sauce, but I always cut a little extra to sprinkle on top at the end for extra colour.
• Baby potatoes: My go to when making fasolakia me patates. When halved, they look great and soften up quickly!
• Fresh green beans: Trim the tips and tails before cooking. Flat green beans or Romano beans also work great.
• Vegetable stock: Choose a good quality stock for the best flavour.
• Salt & black pepper: Simple but essential. Once you give it a taste at the end, add more if needed

Preparation

Before you start cooking, get everything prepped to make the process smooth and easy.

• Prepare the vegetables: Dice the onion, mince the garlic, and chop the fresh parsley. If using red chili, dice it up now so its ready to go.
• Prepare the green beans: Trim the tips and tails, remove the string if needed, and give them a quick wash under water.
• Peel and chop the potatoes: If using baby potatoes, cut them in half. If using larger ones, chop them into smaller pieces so they cook evenly and don’t take too long.
• Measure out your ingredients: Have your crushed tomatoes, tomato paste, vegetable stock, salt, and black pepper ready to go.
• Get your pot ready: Use a large Dutch oven, a wide saucepan, or an adequate large saucepan to fit everything nicely. I’m using a wide 32cm stainless steel pan for this recipe.

Step-by-step cooking instructions

Follow these simple steps using the images with their corresponding step! If you get stuck, watch my video for more help and to see the whole cooking method in action!

Sauté the aromatics

1. Begin by heating the extra-virgin olive oil in your large pot/ pan over medium-high heat.
2. Add the diced onion and minced garlic, then sauté for about 2 minutes until soft and fragrant.
3. Now add inside the diced red chili (if using), fresh parsley, and the tomato paste. 
4. Stir it all together and cook for another 1-2 minutes to bring out the flavours.

Cook the potatoes

1. Carefully add the peeled and chopped potatoes into the pot with the aromatics.
2. Add the crushed tomatoes, then season with salt and black pepper, and give it all a good mix.
3. Pour in the vegetable stock, bring it to a boil, then reduce to low-medium heat.
4. Cover and simmer for 10-15 minutes until the potatoes start softening.

Add the beans and finish

1. Stir in the green beans, making sure they are well coated in the sauce.
2. Cover again and cook for another 10 minutes until the beans are tender.
3. Remove the lid and let it cook uncovered for another 10-15 minutes to allow the liquid to reduce slightly.
4. Turn off the heat and let it rest for a few minutes before serving.

Top Tips

• Cut the potatoes evenly: If you’re using larger potatoes, chop them into smaller pieces so they end up cooking at the same rate as the beans.
• Don't simmer too low: Simmer on low-medium heat instead of really low heat. This way, the potatoes cook properly in the right timeframe.
• Check the liquid level: If the sauce is reducing too fast and you need more time, add a little water or extra vegetable stock.
• Let it rest: Let the dish sit for a few minutes after cooking. This helps the flavours blend together even more.

Serving suggestions

If you’re fasting or keeping it vegan, just choose your sides carefully! But just like in the image below, I love it with feta cheese!

• Fresh bread: Grab some good crusty bread to soak up all that rich tomato sauce. You won’t want to waste a drop.
• Feta cheese: A generous crumble of Greek feta takes this dish to the next level. The salty, creamy flavour balances perfectly with the sweet, slow-cooked green beans.
• Topped with extra fresh herbs: Add a little sprinkle of chopped parsley or fresh dill for extra flavour and a pop of colour.
• As part of a meze spread: Serve it alongside tzatziki, olives, and grilled halloumi for a full Greek-style feast.
• With a Greek salad: A fresh horiatiki salad with tomatoes, cucumbers, red onion, olives, and feta is the perfect side, to your comforting fasolakia.
• For dessert: Keep it lenten friendly with a slice of Greek halva, a simple semolina cake that’s dairy free, easy to make!

📖 Recipe