Velvety Greek green beans – fasolakia, also known as fasolia is a delicious rich green beans casserole with potatoes braised in tomato, herbs and olive oil. An absolute flavor perfection melt in your mouth vegan dish.
Next time try this delicious Bamya recipe.
A very unique green beans recipe that is unlike crunchy steamed or sauteed green bean. Make them vegan or add some cooked beef for a hearty meal.
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❤️ Why you'll love it
- An easy recipe straight from the granny's kitchen.
- A bright, rich and very flavorful green bean casserole.
- Green beans comes out tender with creamy delicious potatoes and definitely not mushy.
Fasolakia is a delicious Greek take for green beans. This green beans braised dish has a velvety texture but not mushy. A bright, rich and very flavorful green bean casserole that will please everyone especially with this substantial addition of potatoes.
📝 Ingredients
- Fresh French green beans.
- Yellow onion and garlic.
- Dry oregano, salt & black peppers.
- Tomato paste.
- Yukon Gold potatoes.
- Fresh basil for garnishing.
🥣 Equipment
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- Large oven safe pot or dutch oven.
- Knife.
- Cutting board.
- Measuring cup and measuring spoons.
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In an oven safe large pot, or dutch oven, saute onions until softened and translucent then add garlic and oregano and cook until fragrant.
- Mix in green beans and potatoes and continue to cook for 10 minutes.
- Stir in diced tomato, tomato paste, salt and pepper.
- Place pot in oven and bake for about 45 minutes. Stir in lemon juice and serve.
🧺 Storage
Keep leftovers refrigerated in an airtight container for up to five days.
💡 Expert Tips
- When using fresh green beans choose bright and firm beans that snaps easily.
- You can also use frozen beans for this recipe.
- You can use tomato sauce or canned peeled whole tomato as well.
- Try to cut potatoes in equal size so they cook evenly.
- Russet potatoes do not work well in this recipe.
- This dish was a big hit in my little family and rarely are there left-overs. This recipe fills a big 13×9 Pyrex dish (party size!) But, you can easily scale it down for your needs.
👩🍳 Variations
- Use chicken stock or broth instead of water for a non vegan dish.
- Add some cooked beef cubes for a whole meal.
🍽️ Serve With
This goes very well with cooked basmati rice, Lebanese rice or some pita bread and do not forget some green salad.
💬 Recipe FAQs
To prepare fresh green beans, grab a handful and line them up on a cutting board. Cut all the stems off with a single chop of a knife. Toss them into the large bowl or a colander for rinsing with cold water.
📣 Related Recipes
This green bean casserole is going to be the perfect addition to your holiday menu, the best part is how easy it is done yet how flavorful it tastes. Here are some other option for side dishes as well.
- Mediterranean Roasted Vegetables are bursting with Mediterranean flavors from a special spice mix of oregano, sumac, dried basil and more.
- Simple roasted Brussels sprouts make a wonderful and easy side dish for your meal.
- Pearl Couscous salad is a delicious and fancy side dish with an abundance of flavors and texture.
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Green Bean Casserole, Greek Style
Ingredients
- 1/4 cup extra virgin olive oil + extra for drizzling
- 1 medium yellow onion diced.
- 4-5 garlic cloves minced.
- 2 teaspoon dry oregano.
- 1 1/4 cup hot water.
- 1 1/2 pounds green beans cut and trimmed, can use frozen.
- 1 pound Yukon Gold potatoes peeled and cut into 1 inch cubes.
- 1 (14.5 ounces) can diced tomatoes.
- 2 Tablespoons tomato paste.
- Salt and ground pepper to taste.
- 1 Tablespoon lemon juice.
- 2 tablespoons chopped fresh basil.
Instructions
- Preheat oven to 300F.
- In an oven safe large pot or dutch oven, heat olive oil on medium until shimmering.
- Saute onions until softened and translucent about 4-5 minutes.
- Add garlic and oregano until fragrant.
- Add water, beans and potatoes.
- Bring to simmer and cook for about 10 minutes.
- Stir in diced tomato, tomato paste, salt and pepper and mix everything well.
- Place pot in oven and cook for about 45 minutes.
- Stir in lemon juice.
- Transfer to serving dish, garnish with basil and a drizzle of olive oil.
Notes
- When using fresh green beans choose bright and firm beans that snaps easily.
- You can also use frozen beans for this recipe.
- You can use tomato sauce or canned peeled whole tomato as well.
- Try to cut potatoes in equal size so they cook evenly.
- Russet potatoes do not work well in this recipe.
- Sometimes people add fresh dill to this dish as well.
- This dish was a big hit in my little family and rarely are there left-overs. This recipe fills a big 13×9 Pyrex dish (party size!) But, you can easily scale it down for your needs.
- Variation:
- Use chicken stock or broth instead of water for a non vegan dish.
- Add some cooked beef cubes for a whole meal.
- Storage:
- Keep leftovers refrigerated in an airtight container for up to five days.
- Serve with:
- his goes very well with cooked basmati rice, Lebanese rice or some pita bread and do not forget some green salad.
Nutrition
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First published October 12, 2018. Last updated October 23, 2021 with important tips, clear step by step instructions and readability.
Delicious and mouth watering!!!!
Thank Ara, happy you liked it.