Fasolakia - Green Bean Stew

Beautiful, tender green beans cooked slowly in a tomato-based sauce is the perfect companion for a wonderfully light but protein-rich serving of Greek baked ricotta.
Course: Side Dish
Cuisine: Greece
Keyword: green beans, tomatoes
Servings: 8


  • 1 kg fresh green beans
  • 100 ml olive oil
  • 2 onions, peeled and grated
  • 4 cloves of garlic, minced
  • 400 g roma tomatoes, peeled and chopped
  • 100 ml water
  • salt and pepper
  • 2 tbsp fresh parsley, finely chopped


  • Wash and trim ends from beans. Set aside.
  • Heat oil in a large, heavy based pot. Add grated onions and fry over low–medium heat for a few minutes.
  • Add the beans and the minced garlic and fry, stirring, for another minute or so.
  • Add the tomatoes, water, salt and pepper to taste.
  • Cover pot and simmer on very low heat for 1 hour and 20 minutes.
  • Add the parsley, increase heat to medium and allow to simmer, uncovered, for around 5 to 10 minutes until any watery liquid has evaporated and all you are left with is a thick, tomatoes sauce.

Photo and inspiration: greekvegetarian.blogspot.com