Fasolakia (Green Beans in Tomato Sauce) by The Greek Vegan

Simple to prepare and full of delicious flavors, fasolakia are a favorite of Greeks all over the globe.

They are wonderful all on their own or served over skordalia for a hearty, healthy dinner. (See recipe for The Greek Vegan’s skordalia here).

A couple of quick things to remember: mince the onions and garlic as finely as you can and do not rush your cooking time — give the beans their full hour on the stove. The longer and slower you simmer your beans, the more amazingly tender and delicious they will be.

You can always toss a potato or two into the pot and cook with an additional cup or so of water and, for something different, serve your fasolakia in a hollowed out crusty, fresh bread bowl — amazing.

This recipe is based on 2 lbs of green beans and fits perfectly in a 3 quart saucepan with lid. The recipe can easily be doubled or triple with excellent results, so feel free to break out the big pot.

Also important to note: leftovers are sometimes even more delicious the next day. Just reheat over low heat, covered, with a tablespoon or two of water for about 10 minutes.

Oh, and yes, you can even eat them right out of the fridge — there’s no wrong way to enjoy your fasolakia!

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Ingredients

• 2 lbs fresh green beans
• 5 cups water
• 1 1/2 cup crushed tomatoes (canned are fine)
• 1/2 cup olive oil (Buy your Greek extra virgin olive oil here)
• 1/4 cup of garlic chopped fine
• 1/2 cup of onion chopped fine
• 2 tbsp tomato paste in 1/4 cup warm water
• 1 teaspoon salt/pepper
• 3 tablespoons fresh dill
• 1 tablespoon dried oregano
• 1/2 tsp cinnamon
• pinch of sugar (optional but recommended!)

Instructions

1. Wash and trim off ends of green beans.
2. Heat olive oil and gently cook onion and garlic to heavy bottomed saucepan.
3. Add water, tomatoes, tomato paste in warm water and spices. Stir to combine and bring up to a simmer.
4. Add green beans, stir and bring to low simmer.
5. Cover and cook for 50-60 minutes.
6. Allow the beans to sit for 10-15 minutes after removing pan from the heat.
7. Serve hot with a piece of crusty bread and enjoy!

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About the author

Kiki Vagianos is The Greek Vegan! Kiki lives and cooks in Boston. She spends her free time collecting, testing and posting favorite traditional Greek recipes at The Greek Vegan website. She loves sharing these simple and delicious authentic dishes and helping to bring them back into kitchens throughout the Greek diaspora. Kali Orexi!

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