Green Beans in Tomato Sauce (Fasolakia Recipe)
December 9, 2025
Green beans and potatoes gently stewed in tomato and herbs, made with simple ingredients and perfect as an easy side dish.
Serves:3–4
Time:~50–70 minutes
Fasolakia is a simple Greek dish of green beans and potatoes gently stewed with tomato, onion and herbs. The recipe is naturally vegan and makes a great healthy side dish, perfect with meat or fish, or served with grilled halloumi and warm bread for a vegetarian option. Traditionally it’s made with a lot more olive oil, but I prefer keeping mine lighter while still getting all the classic flavour.
Ingredients
Tomato Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 × 400 g (14 oz) tin plum tomatoes (sweeter and less acidic than chopped)
- 1 tbsp tomato paste
- 120 ml water
- ½ tsp dried oregano
- Salt & black pepper
Vegetables
- 600 g green beans, trimmed
- 2 medium potatoes, peeled & diced (1.5–2 cm cubes) (optional but highly recommended)
To Finish
- Fresh dill, chopped (optional)
- 1 tbsp olive oil (optional)
- Lemon wedges, to serve
Instructions
1. Build the flavour base
- Heat 2 tbsp olive oil in a wide pot.
- Add the sliced onion and a pinch of salt.
- Cook 10–12 minutes, until soft and lightly golden.
- Add the tomato paste and cook 1–2 minutes.
2. Add tomatoes and seasonings
- Add the tinned tomatoes, oregano, salt, and pepper.
- Add water and simmer for 5 minutes.
3. Add beans and potatoes
- Add green beans and diced potatoes.
- Stir well so everything is coated in the tomato sauce.
- Cover and cook on medium-low heat (4 on induction) for 40–55 minutes, stirring occasionally. (Cooking time depends on how fresh the vegetables are).
- It is done when the beans and potatoes are soft, and the sauce has become thick and is clinging to the beans.
4. Finish
- Taste and adjust salt/pepper.
- Stir in dill (optional).
- Drizzle 1 olive oil over the top (optional).
- For improved flavour, let the dish rest for 10 minutes before serving.
Serving Suggestions
- •As a side dish: Serve alongside grilled chicken, fish, roasted meats, or hallumi for a vegetarian option.
- •With feta: Aadd a few pieces of feta on the side, it’s saltiness pairs very well with the tomato sauce.
- •With bread or rice: Serve it with warm crusty bread or pita, or over rice to make the meal more filling.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 3–4 days. The flavours get even better as it sits.
- •Reheat: Warm gently in a pan over low heat, adding a splash of water if the sauce becomes too thick.
- •Freezer: Freezes well for up to 2 months. Freeze in portions, then thaw overnight in the fridge before reheating.
Variations & Substitutions
- •With or without potatoes: Traditionally made both ways. Potatoes make it more filling, but you can easily leave them out.
- •Tomatoes: Whole plum tomatoes give the richest flavour, but you can also use passata or chopped tomatoes if that’s what you have.
- •Garlic: Some versions include 1–2 cloves of garlic with the onions; skip it for a milder, more traditional flavour.
- •Extra vegetables: Add a handful of chopped carrots or courgette.
Enjoy!
Fasolakia is a simple Greek dish of green beans and potatoes gently stewed with tomato, onion and herbs. The recipe is naturally vegan and makes a great healthy side dish, perfect with meat or fish, or served with grilled halloumi and warm bread for a vegetarian option. Traditionally it’s made with a lot more olive oil, but I prefer keeping mine lighter while still getting all the classic flavour.
Ingredients
Tomato Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 × 400 g (14 oz) tin plum tomatoes (sweeter and less acidic than chopped)
- 1 tbsp tomato paste
- 120 ml water
- ½ tsp dried oregano
- Salt & black pepper
Vegetables
- 600 g green beans, trimmed
- 2 medium potatoes, peeled & diced (1.5–2 cm cubes) (optional but highly recommended)
To Finish
- Fresh dill, chopped (optional)
- 1 tbsp olive oil (optional)
- Lemon wedges, to serve
Instructions
1. Build the flavour base
- Heat 2 tbsp olive oil in a wide pot.
- Add the sliced onion and a pinch of salt.
- Cook 10–12 minutes, until soft and lightly golden.
- Add the tomato paste and cook 1–2 minutes.
2. Add tomatoes and seasonings
- Add the tinned tomatoes, oregano, salt, and pepper.
- Add water and simmer for 5 minutes.
3. Add beans and potatoes
- Add green beans and diced potatoes.
- Stir well so everything is coated in the tomato sauce.
- Cover and cook on medium-low heat (4 on induction) for 40–55 minutes, stirring occasionally. (Cooking time depends on how fresh the vegetables are).
- It is done when the beans and potatoes are soft, and the sauce has become thick and is clinging to the beans.
4. Finish
- Taste and adjust salt/pepper.
- Stir in dill (optional).
- Drizzle 1 olive oil over the top (optional).
- For improved flavour, let the dish rest for 10 minutes before serving.
Serving Suggestions
- •As a side dish: Serve alongside grilled chicken, fish, roasted meats, or hallumi for a vegetarian option.
- •With feta: Aadd a few pieces of feta on the side, it’s saltiness pairs very well with the tomato sauce.
- •With bread or rice: Serve it with warm crusty bread or pita, or over rice to make the meal more filling.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 3–4 days. The flavours get even better as it sits.
- •Reheat: Warm gently in a pan over low heat, adding a splash of water if the sauce becomes too thick.
- •Freezer: Freezes well for up to 2 months. Freeze in portions, then thaw overnight in the fridge before reheating.
Variations & Substitutions
- •With or without potatoes: Traditionally made both ways. Potatoes make it more filling, but you can easily leave them out.
- •Tomatoes: Whole plum tomatoes give the richest flavour, but you can also use passata or chopped tomatoes if that’s what you have.
- •Garlic: Some versions include 1–2 cloves of garlic with the onions; skip it for a milder, more traditional flavour.
- •Extra vegetables: Add a handful of chopped carrots or courgette.
Enjoy!
