Fasolakia – Greek green beans

  • Side
  • 4
  • 1 hour 10 minutes
Not yet rated

This Greek green bean recipe is one of our vegan favourites; the green beans are slow-cooked in tomatoes and good quality olive oil until meltingly tender, then finished with plenty of fresh herbs. Delicious served hot or cold, as part of a vegan feast or as a side to beef or lamb, but either way with a glass of white wine.

First published in 2019

This is a simple and delicious recipe served everywhere in Greece, often eaten as part of a big family meal or as a side to meat dishes. We love to eat Fasolakia with a hunk of crusty bread and a bit of crumbled feta cheese, but you can make it into a more substantial meal by adding some new potatoes and Kalamata olives (this is quite common in Greece). Be sure to use good quality olive oil, and to make up a big batch as the beans are delicious served cold the next day too!





Heat the olive in a heavy bottomed pan and sweat down the onion and garlic with a pinch of salt over a gentle heat. Keep stirring the mix – you want to soften the onion without any colour
Next add the beans and stir to combine, then add the tin of tomatoes and water. Bring to the boil and simmer on a low heat for 45-60 minutes
After this amount of time, the sauce should have reduced and should cling to the tender beans
Taste and season with salt, pepper and a squeeze of lemon juice. Fold through the parsley and dill and serve

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.