Greek Green Beans

5 from 1 vote
1 hour
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Green beans are braised in tangy tomato sauce, fruity olive oil with a touch of dill and garlic until buttery soft and tender in this easy Greek-inspired recipe. Greek Green Beans have an element of comfort yet sing with vibrant flavor! The perfect pairing with Parmesan and Herb-Crusted Lamb Chops!

Greek Green Beans in white oval serving bowl with serving spoon on beige frayed napkin.

Why This Recipe is a Keeper!

Green beans slowly braised in tomatoes or a tomato sauce, are popular in many Mediterranean countries, like my Turkish-inspired Mediterranean Braised Green Beans. Even my Roasted Green Beans with Tomato – Caper Relish has the delicious combination of green beans and tomatoes.

Every year a Greek Orthodox church in my area holds “Greekfest,” where you can enjoy some of the most amazing and authentic Greek food. That is where I first enjoyed this green bean dish–enough to buy one of the cookbooks they were selling filled with recipes from the congregation. This recipe is from their cookbook and has been a favorite of ours ever since.

This Greek Green Beans recipe is:

  • Easy!
  • So delicious! Green beans and dill are a culinary match made in heaven!
  • Perfect for late-season green beans that tend to be larger and a bit tougher.
  • A great freezer-friendly side dish.
  • Versatile! Add potatoes to make the traditional Greek dish fasolakia for a great vegetarian main!

Let’s make it!

Greek Green Beans in white serving bowl with serving spoon garnished with fresh dill on frayed napkin.

How to Make Greek Green Beans:

Recipe Ingredients:

Here’s everything you’ll need to make this Greek Green Beans recipe, along with how to prep. See the recipe card below for the exact quantities.

Ingredients for Greek Green Beans in bowls on countertop.

Ingredient Notes and Substitutions:

  • Green Beans: Because the beans are slowly braised in the tomato sauce and olive oil, this Greek Green Beans recipe is perfect for any larger late-season green beans that tend to be tougher. I used regular green “string” beans, but yellow wax or Romano beans would also work well.
  • Olive Oil: Use a good, flavorful extra-virgin olive oil, but there’s no need for expensive “top-shelf” oils. Avocado oil would also work well in this recipe.
  • Tomato Sauce: I use an 8-ounce can of regular canned tomato sauce when I make this recipe. Canned tomato sauce has other seasonings in it, so it adds to the flavor of the Greek Green Beans. However, if you don’t have a small can or don’t want to open a larger one, you can substitute one level tablespoon of tomato paste mixed into a cup of water.
  • Dill: I highly recommend using fresh dill in this Greek Green Beans recipe. I tested this recipe with both fresh and dried dill. The fresh dill version won out for flavor because fresh herbs are generally added later in the cooking process. If you must use dried dill, add it early in the cooking process so it has time to soften.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Heat the olive oil over medium-high heat in a large skillet or saute pan.
  • Add the onion, reduce heat to medium-low, and cook for 8 to 10 minutes or until softened and translucent.
  • Add the garlic and cook briefly, 5 to 10 seconds, or until fragrant.
Onions being sauteed in nonstick skillet.
  • Add the green beans and stir briefly.
Green beans being sauteed in nonstick skillet.
  • Add the tomato sauce, water, or broth, and if using, dried dill.
  • Bring to a simmer, reduce heat to low, cover and simmer for 30 to 35 minutes or until the beans are extremely tender. If using fresh dill, add it at the end and just simmer another minute or two.
  • Season to taste with salt and black pepper.
Finished Greek Green Beans in nonstick skillet being stirred with white spoon.
  • Voila! Done!
  • Lovely, luxurious, slow-braised Greek-style green beans for a side dish win! Grab some crusty bread and enjoy Greek Green Beans for lunch, as a part of a mezze (appetizer) platter or on the side with your favorite Greek-inspired entree.
  • The beans will turn an olive or army green color. There is no way to avoid it with a long cook. For fresh green color, toss on a garnish of fresh dill sprigs or parsley.
Greek Green Beans in white oval serving bowl with serving spoon on frayed napkin.

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. Unfortunately, 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. I find it 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.
  • As a general rule of thumb, dried herbs are added early in the cooking process so they have a chance to “bloom.” If using dried, add it early. If using fresh, add it later.
Greek Green Beans in white bowl with serving spoon.

Frequently Asked Questions:

Can I make Greek Green Beans ahead of time?

Absolutely! They’ll be even better once the flavors meld. You can make Greek Green Beans up to two days ahead of time. Cook as directed, cool then refrigerate. Reheat in the microwave or return to a saucepan with just a little water, cover and simmer until heated through.

Can you freeze Greek Green Beans?

Yes, they freeze beautifully because the beans are already silky and soft. Cook as directed, cool and place in airtight containers and freeze for up to three months. Thaw in the refrigerator or the microwave, then heat through.

What other beans can I use for a Greek-style green beans recipe?

You can also use yellow wax beans or Romano beans.

Greek Green Beans in white serving bowl with serving spoon garnished with fresh dill.

Storage:

  • Store any leftovers in the refrigerator. Or, place them in an airtight container, and store them in the freezer for up to three months. Leftovers can be reheated in the microwave or on the stovetop. Add a little water before reheating on the stovetop.

Serve these Greek-Style Green Beans with:

More great green bean recipes you’ll love!

Get all my vegetable side dish recipes at: Side Dishes – Vegetables – From A Chef’s Kitchen

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Greek Green Beans in white oval serving bowl with serving spoon on beige frayed napkin.

Greek Green Beans

5 from 1 vote

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By: Carol | From A Chef’s Kitchen
Green beans are braised in tangy tomato sauce and fruity olive oil until buttery soft and tender in this easy Greek-inspired recipe. Greek Green Beans have an element of comfort yet sing with vibrant flavor!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dishes – Vegetables
Cuisine Greek
Servings 6
Calories 205 kcal

Ingredients
  

  • 1/2 cup olive oil
  • 1 medium onion - chopped
  • 3 cloves garlic - chopped
  • 1 1/2 pounds green beans - ends trimmed and cut into approximately 2-inch pieces
  • 1 can (8-ounce) tomato sauce - or 1/2 of a 15-ounce can
  • 1/2 cup water - or broth
  • 2 teaspoons dried dill - or 1 tablespoon chopped fresh dill
  • Salt and freshly ground black pepper - to taste
  • Chopped fresh parsley or dill sprigs - optional, for garnish

Instructions
 

  • Heat the olive oil over medium-high heat in a large skillet or saute pan.
  • Add the onion, reduce heat to medium-low and cook for 8-10 minutes or until softened and translucent.
  • Add the garlic and cook briefly, 5-10 seconds or until fragrant.
  • Add the green beans and stir briefly.
  • Add the tomato sauce, water or broth and dried dill (if using dried).
  • Bring to a simmer, reduce heat to low, cover and simmer for 30-35 minutes or until the beans are extremely tender. If using fresh dill, add it and cook another 1 to 2 minutes.
  • Season to taste with salt and black pepper.

Notes

If using dried dill, add it early in the cooking process as directed.  If using fresh, add it near the end of cooking.

Nutrition

Serving: 1 | Calories: 205kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 1 vote (1 rating without comment)

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