Fasolakia (Greek Green Beans)
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Fasolakia (Greek Green Beans)

Everyday

Tender green beans braised in olive oil and tomato — a classic ladera dish that's a complete meal with crusty bread and feta.

Prep: 15 mins
Cook: 40 mins
Serves: 4-6

1Ingredients

  • 1 lb fresh green beans, ends trimmed
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup EVGE extra virgin olive oil
  • 1 teaspoon salt
  • Water to cover
  • 2-3 potatoes, cut into wedges (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

2Instructions

This is a ladera dish — one of those olive-oil-braised vegetable stews that are the backbone of Greek home cooking. The name comes from "ladi" (oil), and you'll understand why when you see how much goes in.

Don't be shy with the olive oil. That's what makes this dish.

Why Ladera Matters

These vegetable dishes aren't side dishes in Greece — they're the main course. Served with crusty bread, feta cheese, and olives, fasolakia is a complete, satisfying meal.

It's also naturally vegan, making it perfect for fasting periods when Greeks abstain from meat and dairy.

The Method

  1. Prep the beans. Trim the ends and wash. Leave whole or snap in half.

  2. Sauté the onion. In a wide pot, heat olive oil over medium heat. Add onion with a teaspoon of salt and cook until soft and translucent, about 5-7 minutes.

  3. Add the tomato paste. Stir and cook for about a minute until it deepens in color.

  4. Add the beans. Toss to coat in the oil and tomato mixture. Sauté for 3-5 minutes.

  5. Add water. Pour in enough water to just cover the beans. If using a pressure cooker, 1 cup is enough.

  6. Simmer. Cover and cook for about 40 minutes on the stovetop (or 6 minutes in a pressure cooker) until beans are very tender.

  7. Optional: Add potatoes. If using, add potato wedges after 20 minutes of cooking.

  8. Finish. Add parsley if using. Taste for salt.

The Greek Way

In Greece, green beans are cooked until very soft — not crisp-tender like in American cooking. This isn't a mistake. The long cooking allows the beans to absorb the olive oil and tomato, becoming silky and deeply flavored.

Trust the process.

Variations

Fresh tomato: Use 2 chopped fresh tomatoes or a cup of crushed canned tomatoes instead of paste for a saucier dish.

With zucchini: Add sliced zucchini for the last 15 minutes of cooking.

Pressure cooker: Reduces cooking time to 6 minutes after the pot comes to pressure.

Serving

Serve warm or at room temperature with:

  • Crusty bread for soaking up the sauce
  • A block of feta cheese
  • Kalamata olives

The bread is essential — the olive oil and tomato sauce at the bottom of the pot is the best part.

Storage

Fasolakia keeps for 4-5 days in the refrigerator and reheats well. The flavors actually improve overnight. It also freezes beautifully for up to 3 months.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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