Greek Green Beans (Fasolakia)
These Greek Green Beans (Fasolakia) are velvety tender, served in a tomato and garlic based sauce with lemon, dill, and plenty of extra-virgin olive oil. It's a perfect Mediterranean, low carb, paleo, and vegan side dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
- 4 tablespoons extra-virgin olive oil divided
- 1 yellow onion halved and thinly sliced
- 3 cloves garlic roughy chopped
- 1 lb. fresh tomatoes diced (see notes for canned)
- 1 lb. fresh green beans trimmed and washed
- 1 cup water
- 1/2 tablespoon kosher salt plus more if needed
- 1/4 teaspoon black pepper plus more if needed
- juice of one lemon
- 1 tablespoon chopped fresh dill
Heat 1 tablespoon of the olive oil in a large pot or dutch oven.
Sauté the onion in the oil over medium-high heat until softened and starting to brown (about 5 minutes).
Add the garlic and sauté until fragrant (about 30 seconds).
Add the tomatoes and stir together. Continue to cook until they start to soften and break down (about 2 minutes).
Add the green beans, water (1 cup), kosher salt (1/2 tablespoon), and black pepper (1/4 teaspoon). Stir just a bit to distribute the ingredients. Turn the heat to low, cover, and simmer for 30-45 minutes, or until green beans are tender to your liking. Stir occasionally to make sure the beans get equal times on the bottom and top of the pot.
Remove from heat and stir in lemon juice, fresh dill, and remaining 3 tablespoons extra-virgin olive oil. Season to taste and serve hot.
- Money Saving Tip: buy fresh green beans when they are in season, during warmer weather, as they will be cheaper. Frozen can be used, but cook it for less time.
- A 15-oz. can of diced tomatoes can be used instead of fresh. Just add the whole can when you would normally add the fresh tomatoes.
- For richer flavor, use chicken or vegetable stock/broth instead of water.
- To make this in your slow cooker, add all ingredients except for lemon juice, dill, and olive oil to the crockpot and cook on high for three hours or low for six. Add the lemon juice, dill, and olive oil after it's done just before serving.
- For a heartier meal, try adding some diced potatoes with a little more water and salt when you add the green beans. Or, serve these green beans (and the juices) over rice or with crusty bread.
- This recipe is easy to make ahead of time, and it can be store in your refrigerator for up to three days and reheated to serve. Make sure to add the lemon juice, dill, and olive oil just before serving, as they taste better when they're fresh (but don't worry about this with leftovers!).
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Calories: 194kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 889mg | Potassium: 557mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1725IU | Vitamin C: 32.1mg | Calcium: 64mg | Iron: 1.6mg