Fasolakia (Greek Green Beans)

Fasolakia, or Greek Green Beans, will make you wonder how simple green beans can be so wonderfully delicious. But believe me, this Greek recipe might change the way you think about this humble vegetable.

Slow-simmered to allow the flavors to mingle, this green bean recipe is like nothing you have tried before.

I’ve been cooking Fasolakia for years, and always wanted to bring it to GypsyPlate. Finally, I’m very excited to tell you all about my favorite green bean recipe.

Here, green beans are allowed to braise in a delicious tomato mixture with loads of olive oil. Yes, this recipe calls for plenty of olive oil, in the spirit of Mediterranean style cooking.

Let me tell you, the end result is almost magical.

What is Fasolakia Lathera?

Fasolakia Lathera is a Greek green bean dish. Fasolakia translates to “green beans”, and Lathera refers to a cooking method.

Lathera style cooking is a technique in Greek cuisine that focuses on the liberal use of olive oil. The literal translation of the the word Lathera means, “the ones with the oil.”

The seasonal vegetables are slow-cooked in generous amounts of olive oil, along with tomatoes and aromatic herbs, allowing them to become tender and flavored.

I have some great recipes like Fasolada and Psari Plaki that are great examples of how ample olive oil creates amazing flavors.

Ingredients Needed:

• Fresh Green Beans – The star of the show, green beans become tender and velvety, soaking up all the flavors.
• Extra Virgin Olive Oil – The heart of this dish. Please, use a good quality EVOO here.
• Red Onion & Garlic – Some aromatics.
• Tomato Paste & Whole Tomatoes – Makes the base for this dish.
• Potatoes – Gives heartiness.
• Spices – Cumin, oregano, red chili flakes, salt and pepper.
• Fresh Parsley – I love lots of parsley.
• Water – Helps to make the right consistency, making it as soupy or thick as you like.
• Feta Cheese – For garnish, but it’s a MUST for us.

Fasolakia Lathera Recipe

1. Cook onion and garlic: In my large Dutch oven, I heat up some extra virgin olive oil over medium-high heat. Then, I add the diced red onion and let it cook for about 3-4 minutes, until it’s nice and soft. Next, I stir in the sliced garlic and cook it for another minute, until it becomes fragrant.

2. Mix in potatoes: Next I add the potatoes and mix well. Then I cover, and cook for 5-6 minutes.

3. Create the sauce: I mix in the tomato paste and let it cook for about a minute, making sure to stir it well. Then, I crush the whole tomatoes along with their juices by hand and add them to the pan. Next, I stir in the cumin, oregano, red chili flakes, salt, and pepper. Everything simmers together for about 5 minutes, allowing the flavors to come together nicely. It’s starting to smell really good in the kitchen!

4. Cook the green beans: I add the green beans, parsley, and water to the pot, making sure everything is well mixed. Then, I lower the heat to medium-low, cover the pot, and let it cook for about 30-40 minutes, or until the green beans are cooked just the way I like them. I stir occasionally to make sure everything cooks evenly, and if the mixture starts to get too thick, I add a splash of water. Alternatively, if I want it thicker, I simmer without the lid.

5. Adjust seasoning: I always taste and adjust for salt and pepper till it’s just perfect.

6. Garnish and serve: To finish off the dish, I garnish it with some fresh parsley, drizzle on a bit more extra virgin olive oil, and sprinkle plenty of feta cheese on top (definitely don’t skip the feta!). Then, I serve it up with lots of crusty bread on the side to soak up all the delicious flavors.

Tips and Tricks

• Quality Olive Oil: For this dish, I always make sure to use a high-quality extra virgin olive oil. It’s a key ingredient that I never skimp on
• Cooking Potatoes: If using larger potatoes, make sure they are cut into even-sized pieces so they cook uniformly.
• Adjusting Liquid: I always keep an eye on the liquid level as the dish simmers. If it starts to dry out, I add a splash of water to keep everything moist. On the other hand, if it’s getting too saucy, I simply let it simmer uncovered for a bit to thicken up.
• The Final Touches: I never skip the finishing touches of fresh parsley, a drizzle of olive oil, and a sprinkle of feta cheese. They add so much flavor and really elevate the dish to the next level.

Serving Suggestions

I always serve this dish with a side of warm, crusty bread like a baguette or artisan loaf. It’s perfect for soaking up the flavorful olive oil-based sauce. Trust me, it takes the meal to a whole new level of deliciousness! Our No Knead Bread is just perfect!!

Also serve Fasolakia over cooked rice or orzo pasta. Our Greek Lemon Rice goes very well.

For a complete Greek meal, pair it with grilled lamb, chicken, or fish. Or go all out and try Lamb Kleftiko for a Greek feast.

A refreshing Greek Salad (Horiatiki) on the side is great too.

Fasolakia is also great as part of a Mezze Spread. Include it with other dishes like Hummus, Tzatziki, Melitzanosalata, Keftedes and Falafel for an impressive party platter.

Possible Variations

• Add other Veggies: I make this all the time. One time I didn’t have potatoes so added green peas along with the beans, and it was fabulous. Try carrots, bell peppers, zucchini in the mix too.
• Spice It Up: I love experimenting with different herbs and spices in this dish. Sometimes I’ll add thyme or rosemary for a savory twist, or a touch of cinnamon for a unique flavor profile.
• Use Fresh Tomatoes: Instead of canned tomatoes, sometimes I use fresh, ripe tomatoes during the summer season for an even fresher taste.
• Wine-infused Sauce: Replace some of the water with red or white wine for a more complex flavors. It’s yum.

Fasolakia is a simple and wholesome meal that’s loved all over Greece. Find out how the humble green bean can become a star in your kitchen, and get ready for some serious compliments.

I hope you love it as much as I do!

Fasolakia Lathera, on our Gypsy Plate… enjoy!

More Delicious Greek Dishes:
Shrimp Saganaki
Chicken Souvlaki
Avgolemono Soup
Steak Gyros
Chicken Gyros
Soutzoukakia
Moussaka

Fasolakia (Greek Green Beans)

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Fasolakia Lathera is a vibrant Greek dish where green beans and potatoes simmer in a tomato sauce spiked with plenty of EVOO. Great as a side dish or meatless main.

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Ingredients

• ½ cup extra virgin olive oil
• 1 large red onion, diced
• 6-8 garlic cloves, sliced
• 7 mini potatoes or 3 potatoes, halved or cut into desired bites
• 2 Tbsp tomato paste
• 20oz canned whole tomatoes (see note 1)
• 1 tsp cumin
• 2 tsp oregano
• ½ tsp red chili flakes
• salt to taste
• pepper to taste
• 1½ pounds fresh green beans, ends trimmed
• ½ cup parsley
• 1½ cup water
• feta cheese, to serve

Instructions

1. Heat the extra virgin olive oil over a medium high heat in a large dutch oven. Add the onion and cook for 3-4 minutes. Add sliced garlic and cook for a minute.
2. Add the potatoes and mix well. Cover, and cook for 5-6 minutes.
3. Add tomato paste and cook for a minute. Crush the whole tomatoes by hand along with the juices. Add them to the pan along with cumin, oregano, red chili flakes, salt and pepper. Cook for 5 minutes.
4. Add green beans, parsley and water. Lower the heat to medium low, cover, and cook for 30-40 minutes, or until green beans are cooked to your preferred doneness. Stir it occasionally. If you prefer a thinner sauce, add a splash more water, for a thicker sauce simmer with the lid removed .This dish is suppose to be thick yet saucy.
5. Taste and adjust for salt and pepper.
6. Garnish with more fresh parsley. Drizzle with more extra virgin olive oil and sprinkle on feta cheese. Serve with plenty of crusty bread.

Notes

1. Typically, the cans come in 15oz or 28oz. After cooking this many times, we've found 20oz to be just right. You can open a big can and save the rest for something else. You can use fresh tomatoes in summer time when they are juicy. Use 3 large tomatoes and either chop them fine or grate them.
2. Leftovers and Storing: Fasolakia is great as leftovers the next day as all the flavors get time to meld together. You can make a big batch and store the leftovers in an airtight container and refrigerate for up to 4 days.
   
   Reheat it using the microwave, or in a small pan over medium low heat.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 251Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 4mgSodium 267mgCarbohydrates 18gFiber 6gSugar 8gProtein 5g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.