Fasolakia – Fave Summer Green Beans

Fasolakia, or steamed green beans, is a definitive Greek summer dish. An absolute favourite with adults, you will find fasolakia served in almost every taverna during the summer. Usually it’s a dish of the day. It’s also cooked on a weekly basis throughout the summer in most Greek homes.

Accompanied by a slab of feta cheese and a slice of fresh bread, this is is what Greek family food is all about. Especially in the hot summer months!

You want to make sure your fasolakia is fresh and springy. If you are buying fresh fasolakia, you then need to cut of the pointy ends from both the top and bottom. Then, using a knife or potato peeler, to also cut off the strings bits from the long sides.

If you choose to go for frozen green beans, then you don’t need to do any of this. We sometimes use frozen green beans but absolutely try to at least use fresh beans once a month during the summer.

Preparing the green beans is one of those tasks you can hive off to young budding cooks that may be getting bored during the school holidays.

Old-school homecooks use to serve a very minimal version of fasolakia, with just the beans, some onions, tomato and parsley. In the last few years it appears that the taverna version is also making its way on home tables. It includes potatoes and carrots and appeals more to small kids.

Fasolakia belongs to the ladera group of recipes. As a result it is best served a few hours after cooking and tastes good even at room temperature!

Fasolakia – Favorite Summer Green Beans Recipe

5 from 2 votes
Course: SIMPLE MAINSCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

55

minutes
Total time

1

hour 

25

minutes

A delicious, super healthy, vegan green bean recipe

Ingredients

  • 1.2 kilos green beans

  • 1 large onion, chopped

  • 1/3 cup olive oil

  • 2 ripe red tomatoes, grated or teaspoons of tomato paste

  • 2 tbsp parsley leaves, chopped

  • salt

  • pepper

  • 1 large carrot, peeled and chopped (optional)

  • 1 large potato, peeled and quartered

Directions

  • If using fresh green beans, cut the edges on either pointy side of the beans and with a potato peeler remove the string from the two longer sides
  • Wash the beans and let then dry in a colander
  • Heat the olive oil in a large cooking pan
  • Add the onions and saute them for a couple of minutes
  • Add the grated tomatoes or the paste mixed in a cup of water. Bring to the boil.
  • Add the beans, parsley, salt, pepper and mix. Add the potatoes and carrots if you are using them.
  • Cover the vegetables with water and bring to the boil.
  • If you are using a pressure cooker, this is the time to seal it, bring it to the boil and then lower the temperature and let cook for 20 minutes.
  • Lower the temperature and let simmer for 30-40 minutes, until the water evaporates and you have syropey sauce and your beans have softened but not turned gooey.
  • Let cool for a little while and serve with a slab of feta cheese and some fresh bread.
  • Also great at room temperature

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