Fasolakia

Why This Recipe is a Keeper!

Fasolakia is a beautiful traditional Greek dish that highlights the simplicity and richness of Mediterranean cuisine. Fasolakia has deep roots in Greek kitchens, and the ingredients vary by cook.

Unlike my Greek Green Beans, a Fasolakia recipe has potatoes, making it more filling and robust.

Although simple and rustic, Fasolakia has an element of richness without being heavy. Green beans and potatoes are slowly braised in olive oil and tomatoes until tender, absorbing the rich flavors of onion, a hint of green chile, garlic, and herbs along the way.

This Fasolakia recipe is:

• Super easy! A rustic appearance is part of its charm.
• Cooked in one pan.
• Light yet comforting.
• Perfect for a vegan meal or side dish!

Ingredient Notes and Substitutions:

• Olive Oil: Use a good, flavorful extra-virgin olive oil, preferably Greek, but there’s no need for expensive “top-shelf” oils. Avocado oil would also work well in this recipe.
• Green Chile: Although not traditional in a Fasolakia recipe, we had some mild green Anaheim chiles in our refrigerator calling out to me as I was prepping this recipe. I thought they’d be a great addition. I was right, and we enjoyed the mild heat and grassy flavor.
• Water: The cheapskate in me always rinses out the can of tomatoes, tomato sauce, marinara, etc., to get every drop. Vegetable, chicken, or beef broth can be used for a more intense flavor.
• Potatoes: I used buttery Yukon gold baby potatoes, but red or Russets will also work. Like red potatoes, Yukon gold potatoes are considered “waxy” and hold their shape well. If using Russets, expect them to crumble a bit, as they are considered “starchy” potatoes.
• Tomatoes: For this Fasolakia recipe, use your best, juiciest summer tomatoes. In spring, fall, and winter, substitute canned diced tomatoes.
• Green Beans: If possible, use crisp, fresh green beans. However, frozen, thawed green beans can also be used.
• Dill: There’s nothing like the aroma and tanginess of fresh dill. However, dried dill can be used if necessary.

• Heat the olive oil over medium-high heat in a large skillet or saute pan.
• Add the onion and chile or green pepper, reduce heat to medium, and cook until softened, approximately 3 to 4 minutes.
• Add the garlic and cook briefly, 10 seconds, or until fragrant.

• Add the tomato sauce, water, and chopped tomatoes.

• Add the potatoes, green beans, and bay leaf. Bring to a boil.

• Reduce heat to medium, cover, and simmer for 25 minutes. Stir once or twice while simmering.
• Leave the cover off the last 5 minutes so the sauce can thicken.
• Add all but 1 tablespoon of the chopped parsley (reserve it for garnish) and the chopped fresh dill.

Chef Tips and Tricks:

• Over my years as a personal chef, I’ve tried numerous ways to speed up the process of trimming the stem ends from beans. There is no quick and easy way.  However, only the stem end needs to be removed; the bottom tip is tender and perfectly fine to eat. Here are all the ways you can do it:
  • Do them one by one and enjoy the zen of it.
  • Line several on a cutting board and cut the ends with a knife. It is time-consuming to line up the beans, then grab the knife and cut, but it works.
  • Grab two or three at a time in one hand and break the stem end off with the other hand.
  • Grab two or three where you see stems together in your pile of beans and snip them with kitchen shears.

Storage:

• Store any leftovers in the refrigerator. Consume within five days.
• Reheat in the microwave or return to a saucepan, and add a little water or broth.

Serve with:

• Baked Greek Chicken
• Greek Quinoa Cakes
• Parmesan and Herb-Crusted Lamb Chops
• Zucchini Quiche

More great green bean recipes you’ll love!

• Mediterranean Braised Green Beans with Tomatoes
• Thai Sweet Chili Green Beans
• Roasted Green Beans with Tomato Caper Relish
• Green Bean Salad Recipe with Mustard Vinaigrette

Get all my vegetable recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.