Greek Green Beans Recipe
Greek green beans, also known as “Fasolakia,” are a traditional Greek dish often cooked with tomatoes, onions, and various herbs. It makes a wonderful side dish to just about any main course.
Fasolakia is traditionally made with potato chunks cooked in. While you can add them if you like, I made it without potatoes in order to have a lower glycemic load.
What Are Greek Green Beans?
Greek green beans are green beans that are cooked with diced tomatoes and spices. As mentioned above, they are typically made with potatoes. If you choose to add them, use one large potato that you cut into bite-size chunks. The smaller the chunks, but easier and faster they will cook.
Extra Additions
Potato – If you want to add potato to this recipe, add 1 medium-sized potato cut into medium-sized chunks.
Dietary Concerns
Plant-Based – This dish is vegan if you omit the feta cheese or use vegan cheese instead, and it’s naturally vegetarian as is.
Dairy-Free – This dish can be dairy-free if you either omit the cheese or use vegan cheese. For those who are simply sensitive to cow’s milk, you can use a goat or sheep feta. I find that a mix of the two is the best tasting.
Gluten-Free – There are no wheat products in this recipe, so as long as the individual ingredients you purchased are gluten-free, the recipe will be too.
About The Ingredients
Fresh green beans – Washed and trimmed if fresh. You can use whole beans or cut beans. It doesn’t really matter how long or short the beans are.
Extra virgin olive oil – Use a good quality oil.
Onion – Finely chopped.
Garlic – Finely minced.
Canned diced tomatoes – No sugar added. If you can find San Marzano tomatoes, I highly recommend them. Even if you have to buy whole tomatoes and chop them yourself.
Dried oregano
Dried dill
Vegetable broth – No sugar added. You can use water in a pinch, but vegetable broth will give the final dish a much better flavor.
Salt and pepper – To taste.
Crumbled feta cheese – Optional for garnish.
Chopped fresh parsley – Optional for garnish. Any fresh herbs will work. Fresh basil, oregano, or dill work well.
How To Make Greek Green Beans
Prepare and measure all the ingredients. Wash and trim the fresh green beans if you are using fresh beans. Cut them into bite-sized pieces or leave them whole, as per your preference, and set them aside.
In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re soft and translucent, for about 4-5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the chopped tomatoes (or canned tomatoes), dried oregano, and dried dill. Cook for a few minutes until the tomatoes start to break down.
Add the green beans to the skillet, stirring them into the tomato mixture. Pour in the vegetable broth, bring to a simmer, and then reduce the heat to low. Cover the pan and cook the green beans for about 20-25 minutes, or until they are tender but still slightly crisp. Season with salt and pepper to taste. Adjust the seasoning as needed.
Once the green beans are cooked, remove the pan from heat.
Before serving, you can garnish with crumbled feta cheese and chopped fresh parsley.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing
You can freeze this for up to two months in a freezer-safe, airtight container.
Reheating
Reheat these in a pot or in the microwave.
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Green Green Beans Recipe Card
Greek Green Beans Recipe
Ingredients
- 1 lb. fresh or frozen green beans (I used whole beans, but you can use cut beans if you prefer.)
- 3 tbsp. olive oil
- 1 medium onion (minced)
- 4 medium garlic cloves
- 14 oz. can diced tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried dill
- ½ cup vegetable broth (or water, in a pinch)
- salt and pepper to taste
- crumbled feta
- chopped, fresh parsley
Instructions
- Prepare and measure all the ingredients. Wash and trim the fresh green beans if you are using fresh beans. Cut them into bite-sized pieces or leave them whole, as per your preference, and set them aside.
- In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they're soft and translucent, for about 4-5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Stir in the chopped tomatoes (or canned tomatoes), dried oregano, and dried dill. Cook for a few minutes until the tomatoes start to break down.
- Add the green beans to the skillet, stirring them into the tomato mixture. Pour in the vegetable broth, bring to a simmer, and then reduce the heat to low. Cover the pan and cook the green beans for about 20-25 minutes, or until they are tender but still slightly crisp. Season with salt and pepper to taste. Adjust the seasoning as needed.
- Once the green beans are cooked, remove the pan from heat.
- Before serving, you can garnish with crumbled feta cheese and chopped fresh parsley.
