Fasolakia Recipe (Green Bean Stew)

Fasolakia Recipe (Green Bean Stew) is a traditional Greek green bean stew recipe perfect for Mediterranean-style dinners, delivering slow-simmered vegetables, rich tomato sauce, and olive oil flavor. Green beans, potatoes, tomatoes, onion, and garlic simmer together until tender in a simple Greek-style vegetable stew.

If you enjoy comforting Greek recipes like this, you might also like our Spanakorizo, Greek Lemon Potatoes, or Greek Fries.

Why We Love This Recipe

• Simple to Make: This Greek green bean stew uses straightforward ingredients and one pot for easy cooking.
• Great for Gatherings: Fasolakia works well as a side dish or part of a larger Mediterranean-style meal. Just like these highly requested Spinach and Feta Rolls and our Greek Dolmades Recipe.
• Classic Mediterranean Flavor: Olive oil, tomatoes, garlic, and green beans simmer together into a rich vegetable stew.
• Flexible Serving Option: Serve warm or at room temperature with crusty bread, feta, or roasted meats.

Fasolakia Recipe Ingredients

• Fresh Green Beans: Trimmed and ready for the stew.
• Potatoes: Peeled and cut into chunks for a hearty addition.
• Extra Virgin Olive Oil: Adds a rich, authentic flavor.
• Yellow Onion: Finely chopped for a sweet, savory base.
• Garlic: Minced to enhance the taste.
• San Marzano Tomatoes: Canned and crushed for a rich tomato base.
• Tomato Paste: Adds depth and richness to the stew.
• Water: Helps to simmer the vegetables.
• Salt and Pepper: Essential for seasoning.
• Herbs: Dried oregano or fresh parsley for garnish.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Green Beans: Can be replaced with frozen green beans if fresh ones are unavailable.
• Potatoes: Sweet potatoes can be used for a slightly different flavor.
• San Marzano Tomatoes: Regular canned tomatoes or fresh tomatoes can be substituted.
• Flavor: Add a pinch of cinnamon, a spice often used in Greek dishes.

How to Make Fasolakia (Greek Bean Stew)

STEP ONE: Prepare the Base

In a wide pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent-about 5 minutes.

Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

STEP TWO: Layer the Vegetables

Add your trimmed green beans and potatoes right into the pot. Season with salt and pepper.

Toss everything gently in the oil mixture to coat.

STEP THREE: Add Tomatoes and Simmer

Pour in the grated tomatoes (or canned), the bay leaf, and just enough water or vegetable broth to barely cover the beans and potatoes.

Bring to a gentle simmer. Cover and cook on low heat for 40-50 minutes, stirring occasionally.

📌 Pro Tip: Keep the heat low and slow.

STEP FOUR: Finish with Herbs

Once the beans and potatoes are soft and the sauce has thickened, remove the bay leaf.

Stir in fresh chopped parsley or dried oregano. Taste and adjust seasoning if needed.

Storage

Store leftover fasolakia in an airtight container in the refrigerator for up to 3 days. To freeze, let the dish cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Reheat on the stove over medium heat until warmed through.

Recipe FAQs

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📖 Recipe

Fasolakia Recipe (Green Bean Stew)

Jami Powell

Fasolakia Recipe (Green Bean Stew) is a traditional Greek green bean stew recipe perfect for Mediterranean-style dinners, delivering slow-simmered vegetables, rich tomato sauce, and olive oil flavor. Green beans, potatoes, tomatoes, onion, and garlic simmer together until tender in a simple Greek-style vegetable stew.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

1x2x3x

Course Side Dish

Cuisine Greek

Servings 4

Calories 392 kcal

Equipment

• ▢
  Large Pot
• ▢
  Cutting board
• ▢
  Knife
• ▢
  Wooden spoon

Ingredients

  

1x2x3x

• ▢ 1½ pounds fresh green beans trimmed (or Romano beans)
• ▢ ½ cup extra virgin olive oil plus extra for serving
• ▢ 1 large yellow onion finely diced
• ▢ 3 garlic cloves minced
• ▢ 1 tablespoon tomato paste
• ▢ 2 to 3 yellow potatoes peeled and cut into large chunks
• ▢ 2 large ripe tomatoes grated (or 1 14.5 ounce can crushed tomatoes)
• ▢ 1 bay leaf
• ▢ 2 to 3 cups water or vegetable broth enough to barely cover
• ▢ salt and black pepper to taste

Garnish

• ▢ chopped fresh parsley or dried oregano
• ▢ lemon wedges and feta cheese for serving (optional)

Instructions

 

• In a large Dutch oven, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute.
• Toss in the green beans and potatoes. Season with salt and pepper. Stir to coat everything in the oil.
• Pour in grated tomatoes (or canned), add the bay leaf, and just enough water or broth to barely cover the beans. Bring to a gentle simmer.
• Cover and simmer on low heat for 40-50 minutes, stirring occasionally, until the beans are tender and the potatoes are soft. Adjust seasoning to taste.
• Remove bay leaf. Stir in fresh parsley or dried oregano. Drizzle with extra olive oil and garnish with more parsley if desired.
• Serve warm or at room temperature with crusty bread, feta cheese, and lemon wedges.

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Notes

Cooking Notes

Keeping the stew at a gentle simmer helps the potatoes become tender without breaking apart too quickly. Stir occasionally during cooking so the vegetables cook evenly in the sauce.

Tips for Best Results:

• Use fresh green beans for the best texture.
• Add only enough broth to barely cover the vegetables.
• Simmer gently instead of boiling rapidly.
• Finish with extra olive oil before serving if desired.

How to Know It’s Ready:

The green beans should be tender while the potatoes stay soft but hold their shape.

Nutrition

Calories: 392kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 522mgPotassium: 953mgFiber: 8gSugar: 10gVitamin A: 2001IUVitamin C: 50mgCalcium: 92mgIron: 3mg

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