Fasolakia Greek Style Braised Beans Recipe

I adore this recipe because it’s a nostalgic nod to simple, fresh ingredients that transform into a deliciously rich dish, reminding me of big family meals and cherished traditions. Plus, the vibrant flavors and colors bring a little sunshine to my plate, making this green bean stew a repeat favorite for my cozy dinners.

I enjoy making recipes that glorify the simplicity and nutritional richness of the components, and Fasolakia, or Greek-Style Braised Beans, is one of my favorites. The dish stars tender green beans that simmer in a sauce made from ripe tomatoes, aromatic garlic, and lovely herbs like parsley, dill, and the like, all enhanced with the rich depth of olive oil.

This combination is, as I said, delicious, but it also is—from a nutritional standpoint—a powerhouse. It offers a truly heart-friendly, vitamin-and-antioxidant-rich option.

Ingredients

String beans: Nutrient-dense, plush with plant protein, low calorie, heart-healthy.

Oil of olive: This is a source of fats that are healthy for you, that is,
monounsaturated fats.

These are very stable and can withstand high heat.

They are not toxic.

Olive oil enhances flavor.

It is an ingredient for
vinaigrettes, mayonnaise, and many other sauces.

And it aids in the absorption of fat-soluble vitamins.

Onion: Contributes sweetness and richness, is high in antioxidants, and virtually has the same anti-inflammatory properties as garlic.

Garlic: Enhances immunity, gives anti-inflammatory advantages, and adds full-bodied flavor.

Offer a tangy base for the dish and antioxidants in abundance—almost like a verdant sauce, ripe with flavor—are the tomatoes:
Tomato paste: Makes the color and richness deeper and enhances the flavor in a concentrated manner.

Lemon juice: It is acidic and makes the dish taste brighter.

Acidity is essential to flavor balance, and lemon juice adds something that is otherwise missing.

Ingredient Quantities

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• 1 pound (450g) green beans, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 4 ripe tomatoes, peeled and chopped (or 1 can of chopped tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water or vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill (optional)
• Juice of 1 lemon

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Instructions

1. Pour olive oil into a large pot and place over medium heat. When the oil is warm, add the diced onion and allow to sauté for about 5 minutes. You want the onion to be softened and translucent; do not brown.

2. Add the minced garlic and cook for one more minute until you can smell its fragrance.

3. Combine the chopped tomatoes and tomato paste with the sugar.

4. Add salt and black pepper to the mixture for seasoning, and allow it to cook for roughly 5 minutes until the tomatoes begin to disintegrate.

5. Stir the green beans into the tomato mixture in the pot.

6. Add the water or vegetable stock and bring to a boil.

7. Lower the heat, cover the pot, and let everything simmer for 40-50 minutes. When the time is up, check the beans and the sauce. You want the beans to be tender, not mushy, and the sauce to be fairly thick but not dry.

8. Stir in the fresh dill, and chopped parsley if using, and adjust the seasoning with more salt and pepper if needed.

9. Take it off the heat and mix in the lemon juice so you get an intense shot of bright flavor.

10. Warm servings, drizzled with olive oil, if you desire. Fasolakia can hold its own as a stellar side or step forward into the limelight as a light main course. This dish is all about the beans, which you can dress up in any number of ways. Here are a few:

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Peeler (if peeling fresh tomatoes)

FAQ

• Q: Can I use frozen green beans for this recipe?A: Yes, you can use frozen green beans, but it is best to thaw them completely before cooking to ensure the desired texture.
• Q: Is it necessary to peel the tomatoes?A: While creating a smoother sauce from the tomatoes requires peeling them, you can achieve a chunkier-textured sauce by simply forgoing this step.
• Q: Can I substitute the fresh herbs with dried ones?A: Yes, dried parsley and dill can be used. Use about a third of the amount called for in the recipe, since dried herbs are more concentrated.
• Q: How long does it take to cook this dish?A: It takes around 45 minutes to get everything mixed together and cooking, and at the end, you have something that is really well flavored and very tender.
• Q: What can I pair this dish with?A: You can have fasolakia with crusty bread, over rice, or with feta cheese, and it will be a complete meal.
• Q: Can I make this dish in advance?A: Yes, the next day Fasolakia tastes even better because the flavors deepen, making it an ideal dish to prepare in advance.
• Q: Can I omit the lemon juice?Lemon juice makes the brighter and more balanced flavors, but you can leave it out or swap it for a vinegar splash, if what you want is some acidity.

Substitutions and Variations

2 tablespoons of vegetable oil rather than 1/4 cup of olive oil
Instead of 3 garlic cloves, minced, use 2 teaspoons garlic powder.
1 can (14 oz) crushed tomatoes instead of 4 ripe tomatoes, peeled and chopped
1 tablespoon honey instead of 1 teaspoon sugar
1/4 cup chopped fresh basil instead of 1/4 cup chopped fresh parsley.

Pro Tips

1. Tomato Preparation Tip If using fresh tomatoes, make sure they are really ripe to enhance the sauce’s flavor. You can easily peel them by scoring a small ‘X’ on the bottom, blanching them in boiling water for 30 seconds, and then transferring them to an ice bath. The skins should slip right off.

2. Garlic and Onion Timing When adding the garlic, do so just as the onions are fully softened but not yet caramelized. This ensures the garlic doesn’t burn, which can result in a bitter taste. Keep a close eye on it as garlic cooks quickly.

3. Herb Infusion Add the fresh herbs toward the end of cooking to preserve their flavor and vibrancy. If you particularly enjoy the taste of dill, slightly increase its amount just before serving for a refreshing aroma.

4. Bean Texture To maintain the beans’ texture, aim for a simmering temperature rather than a rolling boil. This ensures the beans become tender without falling apart. Test them with a fork a few minutes before the end of cooking.

5. Enhance with Lemon When adding lemon juice, taste as you go to ensure the acidity complements the sweetness of the tomatoes without overpowering the dish. Consider adding some lemon zest for an extra touch of freshness.