If you don’t like green beans, or if your kids don’t like green beans, this traditional Greek Style Green Beans (Fasolakia), will likely change your mind. Cooked in a delicious tomato-garlic confit until they are fall-apart tender, these green beans aren’t just healthy but they are comfort food good.
They also couldn’t be easier to make. Throw all the ingredients in a pot and let them cook away and fill your house with the most wonderful aroma. I love making these as a side dish when I am entertaining as I can do all of the grunt work beforehand.
One of my favorite fellow bloggers, Reclaiming Yesterday, just went on a wonderful trip to Greece and I know she has lived there in the past. I totally trust Allyson and her taste, so when I was craving Fasolakia, I went straight to her blog and I adapted this recipe. If you don’t follow her on Instagram or her blog, you should! She is definitely one of my favorites and I love how knowledgable she is on all things health-related!
I love to pair these Greek Style Green Beans (Fasolakia) with my Greek Lamb Meatballs and a greek salad or my pan-roasted greek chicken thighs, and, if you aren’t doing a Whole30, these are great served alone with some good-ole crusty bread! Yum. Yum!
- 1/4 cup olive oil
- 1 onion, diced small
- 4 cloves garlic, minced
- 2 lbs green beans (I buy the ones in a bag that are already snipped + ready to use)
- 1 (14oz) can diced tomatoes
- 3 tbsp. tomato paste
- 2 cups chicken or vegetable broth
- 2 tbsp. dried oregano
- salt and pepper, to taste
- juice of 1/2 large lemon
- Heat a dutch oven over medium-high heat. Add olive oil, and when hot, add onions and saute for about 4 minutes. Be sure to season with a little salt and pepper during this time.
- Add garlic and continue to saute for 2 more minutes.
- Add the tomato paste and saute it in the olive oil for about 2 minutes to help it soften.
- Add green beans, broth, diced tomatoes, oregano, and plenty of salt and pepper.
- Bring to a boil, then reduce heat to medium-low and let simmer for 3-4 hours, or until the green beans are nice and tender.
- When green beans are very tender, remove from heat and uncover. Add the juice of 1/2 lemon, stir. Taste and add salt and pepper, to taste, if needed.
- Serve and enjoy!
7 Comments
Kelsey
June 15, 2021 at 7:18 pmAre these supposed to be covered or uncovered while simmering for 3-4 hours? Thanks Alex!
Alex
June 15, 2021 at 7:52 pmcovered! Sorry for the confusion.
Sydney
February 3, 2021 at 1:22 amUnique take on green beans! Enjoyed trying these as I’d never had anything like them before! Very easy, healthy, and tasty! And makes your house smell so good 🙂
jessica
December 19, 2020 at 2:36 pmi love green beans but i like them crisp-tender not mushy. do you think the sauce could be made separately & poured over lightly cooked beans? or could the beans just be added nearer the end? thx v much!
Alex
December 20, 2020 at 4:21 pmBoth of those ways could work great!
Sarah
October 5, 2017 at 6:49 pmI’m trying this in the Instant Pot tonight! I’ll probably reduce the liquid a bit. Thanks for the inspiration!
Allyson
September 26, 2017 at 11:17 pm??????how happy am I about this post?! I wanna dive right on into this pot of saucy goodness ??