Fasolakia

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.

Nutrition · per serving

161kcal

4.5gProtein

20.8gCarbs

7.3gFat

7.6gFiber

2 servings

Ingredients

12 items

For the braise

green beans, trimmed500 g

onion, finely sliced120 g

garlic, finely chopped2 cloves (8 g)

ripe tomatoes, grated or very finely chopped300 g

tomato paste15 g

olive oil15 ml

water120 ml

dill, finely chopped10 g

flat-leaf parsley, finely chopped10 g

salt5 g

black pepper1 g

To finish

extra parsley, chopped5 g

Tips

•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.

Steps

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.
500 g green beans, trimmed120 g onion, finely sliced2 cloves (8 g) garlic, finely chopped300 g ripe tomatoes, grated or very finely chopped10 g dill, finely chopped10 g flat-leaf parsley, finely chopped
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.
15 ml olive oil120 g onion, finely sliced2 cloves (8 g) garlic, finely chopped15 g tomato paste
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.
300 g ripe tomatoes, grated or very finely chopped120 ml water5 g salt1 g black pepper
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.
500 g green beans, trimmed
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.
10 g dill, finely chopped10 g flat-leaf parsley, finely chopped
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.
5 g extra parsley, chopped

Origin & History

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.

greek green beans vegan lowfat braised tomato beginner

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Steps

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.

500 g green beans, trimmed120 g onion, finely sliced2 cloves (8 g) garlic, finely chopped300 g ripe tomatoes, grated or very finely chopped10 g dill, finely chopped10 g flat-leaf parsley, finely chopped

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.

15 ml olive oil120 g onion, finely sliced2 cloves (8 g) garlic, finely chopped15 g tomato paste

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.

300 g ripe tomatoes, grated or very finely chopped120 ml water5 g salt1 g black pepper

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.

500 g green beans, trimmed

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.

10 g dill, finely chopped10 g flat-leaf parsley, finely chopped

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.

5 g extra parsley, chopped