Fasolakia is a comforting Greek “ladera” dish of green beans and potatoes stewed in tomato sauce and generous olive oil until richly flavored and tender.
Why You’ll Love This Recipe
I love how simple vegetables turn into something deeply satisfying with minimal effort. The green beans, potatoes, tomatoes, and herbs simmer slowly in olive oil, developing a silky sauce that’s hearty yet light. It’s vegetarian, gut‑friendly, and ideal with crusty bread or a sprinkle of feta for contrast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onion (chopped)
potatoes (quartered or cut into wedges)
salt and pepper
fresh green beans (trimmed)
fresh tomatoes (pureed) or canned tomato sauce
brown sugar
tomato paste
zucchini (optional)
fresh mint (chopped)
water (about 1½ to 2 cups)
optional feta and extra olive oil for serving
directions
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I heat olive oil in a large pot over medium heat and sauté the chopped onion until translucent.
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I add the potato pieces and season with salt and pepper, cooking until they begin to brown lightly, about 5–8 minutes.
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Next, I stir in the green beans and cook for about 5 minutes to coat them in oil and soften slightly.
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I add pureed tomatoes (or crushed), brown sugar, tomato paste, zucchini (if using), and chopped fresh mint. I stir everything to combine.
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I pour in about 1½–2 cups of water, bring the mixture to a simmer, then lower the heat and cover the pot. I cook for 45–50 minutes, stirring occasionally to prevent sticking and add water as needed if the pan dries out.
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Near the end, I taste for seasoning and uncover to reduce the sauce slightly if it’s too watery.
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I serve the fasolakia warm or at room temperature, topped with a drizzle of olive oil and crumbled feta (if desired), alongside crusty bread to soak up the sauce.
Servings and timing
This recipe serves about 4. Prep time is roughly 10 minutes and cook time about 50 minutes—about 1 hour total.
Variations
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I sometimes skip zucchini for a simpler version, or add garlic and oregano for extra flavor.
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I use Romano-style flat beans if I find them—they’re traditional and offer more flavor and texture.
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For vegan versions, I serve without feta, but I often enjoy it with either vegan or regular feta on the side.
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I occasionally adjust sweetness or acidity by adding a pinch more sugar or salt depending on tomato ripeness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. Reheating is easy—either gently on the stovetop or in a covered pot, adding a touch of water if needed to revive the sauce. I’ve also frozen fasolakia for up to 3 months, though the bean texture may soften upon thawing.
FAQs
What makes fasolakia a “ladera” dish?
I learned that ladera refers to Greek vegetable dishes cooked in olive oil with tomato and herbs—fasolakia exemplifies this with its oil-rich, tomato-infused sauce.
Can I use frozen green beans instead of fresh?
Yes—frozen beans work well too. They may release extra water during cooking, so I just reduce added water slightly and stir more. Fresh is preferable for best flavor and color.
Do I really need to use olive oil?
Absolutely—I don’t skimp on extra virgin olive oil. It’s essential for flavor and texture in ladera dishes. Other oils won’t deliver the same richness.
Should I add sugar to the stew?
I sometimes add a teaspoon of sugar to balance the acidity of tomatoes—especially if they’re out of season. I add it gradually, tasting as I go.
Is fasolakia served hot or cold?
I usually serve it warm or at room temperature. I occasionally serve chilled in summer—it’s still delicious that way. Adding feta and bread makes it feel special.
Conclusion
I always find that fasolakia is humble yet deeply satisfying—green beans and potatoes simmered in olive oil, tomato, and herbs until rich and comforting. It’s vegan-friendly, gut‑healthy, and perfect on its own or as part of a Greek spread. Whether I serve it as a main or side with feta and bread, it feels nourishing and soulful. I hope making this stew becomes as cherished in my kitchen as it is in Greek homes.
Print
Fasolakia (Greek Green Bean Stew)
A rustic and comforting Greek ladera dish featuring tender green beans and potatoes slowly simmered in olive oil, tomatoes, garlic, and fresh herbs—it’s plant-based, vibrant, and perfect with bread or feta.
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
4 cups green beans, trimmed and washed
3 medium potatoes, quartered then halved
½ cup extra-virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 large ripe tomatoes, chopped (or 1 cup tomato sauce/passata)
2 tbsp tomato paste
1–2 tsp brown sugar (to balance acidity)
½ tsp ground black pepper
2 ½ tsp salt, or to taste
½ cup zucchini, cut into semi‑circles (optional)
½ cup fresh chopped mint (or parsley)
Instructions
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and garlic until translucent, about 3–4 minutes.
Add the potato pieces, salt and pepper, and cook for about 5–8 minutes until edges begin to brown.
Stir in the green beans and cook for another 5 minutes.
Add chopped tomatoes (or passata), tomato paste, brown sugar, zucchini if using, and fresh mint. Stir to combine.
Pour in 1½ cups of water and bring to a simmer. Lower the heat to a gentle simmer, cover, and cook for 45–50 minutes, stirring occasionally. Add water (½ cup at a time) if the liquid reduces too much.
Once vegetables are tender and the sauce is silky, remove from heat and let sit off the stove for 10–15 minutes to meld flavors.
Serve warm or at room temperature, drizzled with extra olive oil, and optionally topped with crumbled feta and crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main course
