Greek Green Beans are slowly cooked in a fresh tomato sauce with potatoes. Flavorful and tender. A healthy weekday meal that can even be served as a side dish.
Because these foods aren’t on our daily table. Instead, our weekday meals consist of Ladera fagita (oily veggie dishes), and legume soups. Like bean soup (Fasolatha), lentil soup (Fakes), and chickpea soup (Revuthia).
So if you can keep up with the amount of olive oil we use to make them (the Ladera mostly) than you can enjoy some really healthy, fuelling & fulfilling Greek dishes.
Other Ingredients You Can Add To Fasolakia
What’s great with Fasolakia (green beans) is that you can add other ingredients to them and give them a whole new definition of flavor.
For example, adding meat to them, and turn them into a delicious beef stew with green beans. Great if you’re on a low carb diet since you’ll be skipping on the potatoes.
Sometimes I also like to add zucchinis to them.
Green beans and zucchini are a flavorful combination. To add zucchinis to the Fasolakia simply do so, by adding them towards the last 15 minutes of cooking. As they don’t take long to cook.
Round Or Flattened Ones To Make Greek Green Beans In Tomato Sauce?
You can use either one. But I always prefer best the flattened ones, aka Romano beans.
Using Fresh Or Frozen Green Beans?
Well, as with each and every food, fresh is always best. But there are foods that their flavor and texture don’t change so much from fresh to frozen.
And green beans are one of those foods. So you can use whatever is more convenient for you.
I personally use fresh ones, when I can get my hands on some good & tender ones. Mostly on summer months. But use frozen ones for the rest of the year. Since Fasolakia is a dish we enjoy all year round.
How To Pick Fresh Green Beans
Pick the ones that feel crispy, not soft when you touch them. Avoid the older ones, that tend to soften up (dehydrate) and don’t have an even coloration.
How To Tenderize Fresh Green Beans
In this recipe, you saute the beans in lots of olive oil until they soften. Another way to tenderize fresh green beans is to boil them separately first and drain them in a strainer before using.
SERVE WITH: A big piece of feta cheese. Or try serving them along with this delicious Spicy Greek Sausage dish. Beans and sausages = the best combination ever!
Greek Green Beans In Tomato Sauce (Fasolakia Ladera)
- 1 kg /2.3 lb romano beans fresh or frozen
- 150 ml olive oil
- 1 small onion minced
- 2 garlic cloves chopped
- 3 ripe tomatoes grated
- 1 teaspoon tomato paste
- 4 medium-sized potatoes cut in quarters
- a handful of fresh parsley
- With a knife remove stem and tips of the beans. Pull away any strings they may have.
- Heat olive oil in a medium sized pot over high heat.
- Caramelize the onion and garlic.
- Add the green beans and stir.
- Add the grated tomatoes and the tomato paste. Stir until beans soften a bit, and tomato drains slightly.
- Cover with water and bring to a boil.
- Reduce heat to medium. Simmer for about 30 minutes.
- Add the potatoes and the fresh parsley. Season with salt and pepper. Simmer for another 30-40 minutes or until potatoes are cooked.
- Remove from heat and serve!