Mediterranean Fasolakia (Greek Green Bean Stew)
A simple, rustic, and wholesome one-pot Mediterranean classic!
Fasolakia is a traditional Greek green bean stew that’s rich in olive oil, infused with herbs, and simmered slowly with tomatoes, onions, and potatoes. It’s a humble dish, but one that delivers bold Mediterranean flavor with minimal ingredients. Perfect for a vegetarian main or a hearty side, it’s comfort food that’s healthy, nourishing, and satisfying year-round.
Time
Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 50–60 minutes
Serves: 4–6
Ingredients
1 lb (450g) fresh green beans, ends trimmed
2 medium potatoes, peeled and cubed
1 large onion, finely chopped
3 garlic cloves, minced
1 (14 oz / 400g) can crushed tomatoes or 4–5 fresh tomatoes, grated
¼ cup extra virgin olive oil
1 ½ tsp dried oregano
½ tsp ground cinnamon (optional, for depth)
1 tsp salt, or to taste
½ tsp black pepper
1 cup water or vegetable broth
2 tbsp chopped parsley or dill, for garnish
Optional: crumbled feta cheese, lemon wedges, or kalamata olives for serving
Instructions
Sauté the aromatics:
In a large pot or deep skillet, heat the olive oil over medium heat.
Add chopped onion and cook for 5–6 minutes until softened and translucent.
Stir in garlic and cook for 30 seconds, until fragrant.
Add vegetables and season:
Add green beans and potatoes to the pot. Stir to coat with the oil and aromatics.
Pour in the crushed tomatoes, oregano, cinnamon (if using), salt, pepper, and water or broth.
Stir well to combine.
Simmer until tender:
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 35–45 minutes, stirring occasionally, until potatoes and beans are very tender and the sauce has thickened.
Finish and serve:
Taste and adjust seasoning.
Drizzle with a little extra olive oil, garnish with chopped parsley or dill, and optionally top with feta.
Serve warm with crusty bread, pita, or rice.
Tips
Use Fresh Green Beans:
Fresh, firm green beans are ideal. If using frozen green beans, add them straight from frozen and reduce cooking time by 5–10 minutes.
Low and Slow Is Key:
Simmer gently so the beans and potatoes become tender without falling apart. This also helps the flavors meld beautifully.
Generous with Olive Oil:
Don’t skimp — Fasolakia is traditionally an “ladera” dish (cooked in oil), which gives it its rich, velvety texture and flavor.
Cut Evenly:
Chop potatoes and green beans into even sizes to ensure uniform cooking.
Let It Rest:
Like many stews, Fasolakia tastes even better after resting for 30 minutes or even the next day — perfect for meal prep.
Variations
With Carrots or Zucchini:
Add sliced carrots or chopped zucchini along with the potatoes for extra texture and sweetness.
Spiced Version:
Add a pinch of cinnamon, allspice, or a bay leaf for a deeper, more aromatic version.
Add Protein:
Stir in chickpeas, white beans, or serve alongside grilled halloumi or fried eggs for a more filling meal.
Make It Spicy:
Add a touch of crushed red pepper flakes or a chopped mild chili pepper for subtle heat.
Tomato-Free Option:
For a lighter, more olive-oil-forward dish, skip the tomatoes and stew in just olive oil, onion, garlic, and lemon juice.
With Rice or Bulgur:
Serve over fluffy rice, bulgur, or orzo to soak up all the delicious juices.
Q&A
Q: Can I make Fasolakia ahead of time?
A: Absolutely. Fasolakia tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 4 days.
Q: Can I freeze it?
A: Yes! Fasolakia freezes well. Cool completely, transfer to airtight containers, and freeze for up to 2 months. Thaw overnight and reheat gently on the stove.
Q: Is Fasolakia served hot or cold?
A: Traditionally, it can be served warm, at room temperature, or even cold. It’s part of the “ladera” (oil-based) category, which often includes dishes served at room temp.
Q: Can I skip the potatoes?
A: Yes. You can replace them with other vegetables like carrots or zucchini, or omit them entirely if serving the dish with rice, bread, or another starch.
Q: How do I make it more filling?
A: Add canned chickpeas, serve with rice or couscous, or pair with feta cheese and olives for a more complete meal.
Nutrition Facts
(Per Serving – Approx. for 6 servings)
Calories: ~230
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 24g
Fiber: 6g
Sugars: 5g
Cholesterol: 0mg
Sodium: ~380mg
Vitamin C: ~25% DV
Iron: ~10% DV
Note: Based on using fresh tomatoes and water instead of broth.
Final Conclusion
Mediterranean Fasolakia is a humble yet powerful example of how simple ingredients — fresh vegetables, olive oil, tomatoes, and herbs — can come together to create something nourishing, comforting, and packed with flavor. Whether served as a plant-based main, a vibrant side dish, or part of a larger mezze spread, Fasolakia proves that Mediterranean cooking is as much about care and balance as it is about ingredients. It’s cozy enough for winter yet light enough for summer — truly an all-season, all-purpose staple.