Φασολάκια / Fasolakia (Green Beans in Tomato Sauce)

Greek Fast With Oil Published April 10, 2026

Fasolakia is one of the foundational ladera dishes — green beans braised long and slow in tomato sauce and olive oil until they are silky, tender, and nothing like the crisp-tender green beans of other cuisines. This is not stir-fry cooking. The beans should be soft, almost melting, saturated with tomato and oil. This is how Greeks have cooked green beans for as long as anyone can remember, and it is profoundly satisfying.

Serve it with bread. That is all you need.

FASTING LEVEL: Fast With Oil (omit oil for strict days — use water and increase tomato)
SERVINGS: 4-6
TIME: 55 minutes

INGREDIENTS

- 750g fresh green beans (flat Romano beans are ideal, but any will do), trimmed and halved
- 80ml extra-virgin olive oil (omit for strict days)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and quartered (optional, but traditional)
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup water
- 1 teaspoon dried oregano
- Pinch of sugar
- Salt and black pepper to taste
- Fresh flat-leaf parsley, for serving
- Crusty bread, for serving

METHOD

1. Heat the olive oil in a wide, deep pot or Dutch oven over medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and cook for 1 minute. (For strict days: sweat in water, covered.)

2. Add the green beans and stir to coat in the oil and onions. Cook for 3-4 minutes, stirring occasionally.

3. Add the crushed tomatoes, tomato paste, water, oregano, sugar, salt, and pepper. If using potatoes, tuck them in among the beans.

4. Bring to a simmer, then reduce heat to low. Cover and cook for 40-45 minutes, stirring gently once or twice, until the beans are very soft and the sauce has thickened and reduced. The potatoes should be completely tender.

5. Taste and adjust seasoning. Serve warm or at room temperature, scattered with parsley and accompanied by plenty of bread.

NOTES

- Do not undercook the beans. In Greek cooking, green beans in tomato sauce are meant to be fully soft. If they still have crunch, they are not done.
- The potatoes are optional but highly recommended — they absorb the sauce and add substance to the meal.
- Some cooks add a diced zucchini in step 2 for variety.
- Flat Romano beans are worth seeking out for this dish. Their wider surface absorbs more sauce.
- Keeps well refrigerated for 4 days. Excellent at room temperature the next day.