Fasolakia

Name: Fasolakia
Prep time: 10 min
Cook time: 50 min
Yield: 2 to 3 servings
Cuisine: Greek Menu
Ingredients: Olive Oil — 30 ml; Onion — 1 medium; Garlic — 2 cloves; Potatoes — 2 medium; Diced Tomatoes — 400 g; Sugar — 1 pinch; Hot Water — 240 ml; Green Beans — 250 g; Salt — To taste; Black Pepper — 1 tsp; Dill — To garnish

This traditional Greek Fasolakia features tender green beans and potatoes slow-cooked in a rich, aromatic tomato sauce with plenty of extra virgin olive oil. This simple yet deeply satisfying stew offers a perfect harmony of earthy and tangy flavours, making it an ideal, healthy vegetarian meal when served with a piece of feta cheese and toasted bread to soak up every drop of the luscious sauce.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 50 minutes

Servings: 2 to 3

Notes:

Using high-quality extra virgin olive oil is crucial for this Lathera-style dish, as it acts as the primary flavour carrier and ensures the texture of the sauce is silky and rich.

The secret to the perfect stew is allowing the potatoes to soften in the tomato base before adding the green beans; this ensures the vegetables cook through evenly and retain their individual textures without falling apart.

This recipe is remarkably versatile and can be served either warm as a hearty lunch or at room temperature, which is the traditional way to enjoy many Greek vegetable stews in the heat of summer.

For an authentic finishing touch, serve each portion with a generous wedge of feta cheese on the side; the salty, creamy contrast of the cheese perfectly complements the sweetness of the stewed tomatoes and green beans.

Garnishing with fresh dill or parsley at the very end provides a bright, herbal lift that cuts through the richness of the olive oil and balances the depth of the tomato base.

Sauté Aromatics
Heat olive oil in a pot over medium heat, add the onion, and cook until light golden brown before stirring in the garlic for a minute to release its aroma.

Simmer Potatoes
Add the diced potatoes to the pot, pour in the canned tomatoes, a pinch of sugar, and hot water, then cover and cook for 20 minutes until the potatoes are partially tender.

Add Beans
Incorporate the green beans, season with salt and black pepper, mix well, and continue to cover and cook for another 15 minutes.

Finalise
Give the stew a gentle final stir, garnish with freshly chopped dill leaves, and serve warm with a side of feta cheese and crusty bread.