Fasolakia – Greek green beans
- Side
- 4
- 1 hour 10 minutes
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.
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!
Ingredients
Metric
Imperial
- 60ml of extra virgin olive oil, must be good quality
- 1 onion, finely diced
- 5 garlic cloves, minced
- 1 tsp dried oregano
- 300g of green beans
- 1 400g tin of chopped tomato
- 200ml of water, to clean out the tin
- 1 handful of parsley, chopped
- 1 handful of dill, chopped
Method
Next add the oregano and 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
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