This post may contain affiliate links. Please read our disclosure policy.

Greek Style Green Beans (Fasolakia)

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!

Greek Style Green Beans
Serves 8
Write a review
Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
  1. 1/4 cup olive oil
  2. 1 onion, diced small
  3. 4 cloves garlic, minced
  4. 2 lbs green beans (I buy the ones in a bag that are already snipped + ready to use)
  5. 1 (14oz) can diced tomatoes
  6. 3 tbsp. tomato paste
  7. 2 cups chicken or vegetable broth
  8. 2 tbsp. dried oregano
  9. salt and pepper, to taste
  10. juice of 1/2 large lemon
  1. 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.
  2. Add garlic and continue to saute for 2 more minutes.
  3. Add the tomato paste and saute it in the olive oil for about 2 minutes to help it soften.
  4. Add green beans, broth, diced tomatoes, oregano, and plenty of salt and pepper.
  5. 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.
  6. 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.
  7. Serve and enjoy!
Adapted from Reclaiming Yesterday
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *


  1. This recipe is on repeat. I love it with done crusty Italian bread or warm pita and a little feta on top. Amazing!!!

  2. Unique 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 🙂

  3. i 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!

  4. I’m trying this in the Instant Pot tonight! I’ll probably reduce the liquid a bit. Thanks for the inspiration!