Fasolakia is a traditional Greek dish that blends buttery tender green beans and potatoes braised in lush olive oil and tomatoes. It’s the perfect light yet comforting dish for transitioning into fall or anytime you want a lovely rustic meal!

Photo byCarol Borchardt

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.

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

Photo byCarol Borchardt

RECIPE INGREDIENTS:

• 1/3 cup extra-virgin olive oil
• 1 large onion, chopped
• 1 small green chile or green bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 1 can (8-ounce) tomato sauce
• 1 1/2 cups water from rinsing out the can of tomato sauce
• 3 large plum or round tomatoes, seeded and chopped (about 1 cup)
• 12 ounces baby Yukon gold potatoes
• 1 pound green beans, stem ends trimmed and broken into 1 to 2-inch lengths
• 1 bay leaf
• 1/2 cup chopped parsley
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
• 1-2 tablespoons lemon juice, to taste
• Salt and freshly ground black pepper, to taste

Photo byCarol Borchardt

INSTRUCTIONS:

• 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 3-4 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, stirring once or twice. Leave the cover off for 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.
• Add 1 tablespoon lemon juice to start with and season to taste with salt and black pepper. Add more lemon juice if desired.

RECIPE NOTES:

SUBSTITUTIONS:

• Can also use avocado oil.
• Vegetable, chicken, or beef broth can be used instead of water for a more intense flavor.
• Red or Russets will also work. (Expect Russets to be more crumbly.
• Canned diced tomatoes can be used in place of fresh tomatoes.
• Frozen, thawed green beans can also be used.

MAKE AHEAD:

• You can make it up to two days ahead of time. Cook as directed, cool, then refrigerate.
• Reheat in the microwave or return to a saucepan, and add a little water or broth because potatoes tend to absorb liquid. Cover and simmer until heated through.

FREEZER-FRIENDLY:

• Can be frozen if necessary, but expect the potatoes to soften.
• Cool completely, place in an airtight container and freeze for up to 2 months.
• Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave. You may need to add a little water or broth.

Photo byCarol Borchardt

For a free, printable recipe, visit FROMACHEFSKITCHEN.COM. SUBSCRIBE to get all the latest recipes!