These Mediterranean Green Beans (Fasolakia) are braised with fresh tomatoes, onions, garlic, and olive oil until perfectly tender.
They’re flavor-packed, nutritious, and so satisfying.
I’ve loved this vegetarian dish my whole life and now I’m sharing my family’s favorite way to make it.
Serve these Mediterranean Green Beans with my Authentic Pastitsio or Traditional Moussaka for a complete meal.
It’s an easy recipe that entails chopping a few ingredients, throwing everything in a braising pot, covering with a lid, and waiting.
Trust me, once you’ve tried these, you’ll never want to eat green beans another way.
Braised green beans are a widely popular vegetarian dish throughout the Mediterranean, especially during spring, when green beans are at their best.
Greeks call them Fasolakia or Fasolakia Lathera.
Lathera means, “one with oil”, and is used to describe Greek recipes in which veggies are cooked in tons of olive oil.
Traditionally, Greek green beans and tomatoes include potatoes which makes for a heartier dish that is enjoyed as a vegetarian main dish, satisfying side dish, or as part of a meze.
Green beans – fresh string beans work great, but pole beans in the springtime are best because they are wider and less delicate in texture.
Shallot – you can also use a small sweet or yellow onion.
Garlic – always use fresh garlic, not the jarred stuff.
Tomatoes – use 3 fresh and vine ripe tomatoes (extra points for tomatoes from your garden). You can use canned tomatoes as well, I suggest a good quality kind like San Marzano.
Fresh parsley – you can mix some chopped parsley in with the beans, use it for garnish, or skip it all together.
Olive oil – make sure you use a high-quality extra virgin olive oil for best flavor results.
Butter – you can skip the butter and use more olive oil if you want to make completely vegan Mediterranean green beans.
Step 1 – Wash and trim green beans, wash and chop tomatoes, dice shallot, mince garlic, and chop parsley if using. Set aside.
Step 2 – In a braising pot, add olive oil and butter on medium heat. Add diced shallot and cook until soft. Add minced garlic and stir for 30 seconds.
Step 3 – Add chopped tomatoes, salt, and pepper. Stir to combine for a few minutes.
Step 4 – Add beans to pot, toss to coat. Pour in enough hot water to cover half the beans.
Step 5 – Turn heat down to a simmer and cook with the lid on for 40 minutes.
Step 6 – Check to ensure there is no water left and beans are soft. Season beans with more salt and pepper, to taste.
Step 7 – Turn off heat and let them sit with the lid on for 10 more minutes. Top with parsley and enjoy warm or room temp.
Mediterranean green beans are not only healthy but delicious when served as a vegetarian main or side dish.
This vibrant and filling dish can be enjoyed warm or room temp, on its own or with accompaniments listed below.
What to serve with:
Store Mediterranean green beans in an airtight container and keep in the fridge for up to 4 days.
Yes, a high-quality brand such as San Marzano will work.
Yes, just rinse them under cool water first to get off any frost.
In this recipe, there is no need to par boil the beans they will cook fully while braising.
Did you make this? Please RATE THE RECIPE below!
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Fassolakia is my favorite this recipe was delicious thanks!