greekgreen beansveganlowfatbraisedtomatobeginner

Fasolakia

Name: Fasolakia
Prep time: 12 min
Cook time: 28 min
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g green beans, trimmed; 120 g onion, finely sliced; 2 cloves (8 g) garlic, finely chopped; 300 g ripe tomatoes, grated or very finely chopped; 15 g tomato paste; 15 ml olive oil; 120 ml water; 10 g dill, finely chopped; 10 g flat-leaf parsley, finely chopped; 5 g salt; 1 g black pepper; 5 g extra parsley, chopped

Fasolakia is a comforting Greek braise of tender green beans cooked in a light tomato sauce with onion, garlic, and fresh herbs. This version is bright, soft, and savory, with enough olive oil for authentic flavor while staying light and beginner-friendly.

45 min

2 servings

161 kcal

Greek

Ingredients

For the braise

500 ggreen beans, trimmed
120 gonion, finely sliced
2 cloves (8 g)garlic, finely chopped
300 gripe tomatoes, grated or very finely chopped
15 gtomato paste
15 mlolive oil
120 mlwater
10 gdill, finely chopped
10 gflat-leaf parsley, finely chopped
5 gsalt
1 gblack pepper

To finish

5 gextra parsley, chopped

Instructions

1
Trim the green beans if needed, slice the onion, chop the garlic, grate or finely chop the tomatoes, and finely chop the dill and parsley. Keeping the vegetables fairly even in size helps them cook at the same rate.
2
Heat the olive oil in a wide saucepan or deep frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned; gentle cooking keeps the dish sweet and light. Stir in the garlic and tomato paste and cook for 30 seconds, just until fragrant.
3
Add the tomatoes, water, salt, and black pepper. Bring to a gentle simmer and cook for 3-4 minutes so the tomato base loses its raw edge.
4
Add the green beans and stir well to coat them in the tomato mixture. Cover and simmer over medium-low heat for 20-22 minutes, stirring once or twice. The beans should become tender and silky, and the sauce should reduce to a light olive-oil-and-tomato glaze; if the pan dries out too fast, add a splash of water.
5
Uncover, add the dill and parsley, and cook for 2 minutes more. Taste and adjust seasoning if needed. The finished fasolakia should be tender, saucy, and not watery.
6
Take the pan off the heat and let the fasolakia rest for 5 minutes so the flavors settle and the sauce thickens slightly. Spoon onto plates and finish with the extra parsley. Serve warm or at room temperature.

Nutrition per serving

161 kcal

Calories

Protein

20g

Carbs

Fat

Fiber

Notes

•For a more traditional, richer version, increase the olive oil, but this lighter version keeps the dish suitable for a low-fat menu.
•Use a wide pan rather than a tall pot so the beans braise and the tomato sauce reduces within the 45-minute time limit.
•Fasolakia pairs well with crusty bread, boiled potatoes, or a small portion of rice if you want a more filling meal.

Background

Fasolakia is a classic Greek ladera dish, a family of vegetable preparations gently cooked with olive oil and tomato. It is especially associated with home cooking and summer produce, when green beans and ripe tomatoes are at their best.

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