Greek Green Beans

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!

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.

Let’s make it!

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.

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.

• Add the green beans and stir briefly.

• 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.

• 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.

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.

Frequently Asked Questions:

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:

• Grilled Marinated Skirt Steak with Peperonata
• Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
• Zucchini Quiche with Feta Cheese and Brown Rice Crust
• Skillet Spanakopita (Greek Spinach and Feta Pie)
• Vegetarian Dolma Recipe for Swiss Chard Leaves (with Tzatziki)

More great green bean recipes you’ll love!

• Skillet Charred Green Beans with Goat Cheese and Chipotle Butter
• Thai Green Beans
• Lasagna with Pesto Green Beans and Potatoes
• Cheesy Green Bean Casserole

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