GreekMedium · Warm
Fasolakia Braised Green Beans in Tomato
Green beans braised low and slow with onion, garlic, tomato, and a generous pour of olive oil until they surrender completely and the sauce clings to every surface — fasolakia is one of those dishes that looks like nothing and tastes like everything. It is vegetable cooking done with real confidence: no crunch, no al dente, no compromise. Serve at room temperature and watch it disappear.
Prep
15 min
Cook
40 min
Total
55 min
Method
Preparation
1
Trim the green beans and cut them into 5cm pieces.
2
Dice the yellow onion, mince the garlic, and slice the carrot into thin rounds.
Braising
4
6
Add the chopped tomatoes and stir well. Let them cook down for 10 minutes, stirring occasionally, until they form a rich sauce.
7
Add the chopped tomatoes and stir well. Let them cook down for 15-20 minutes, stirring occasionally, until they form a rich sauce.
Finishing
9
10
Remove from heat, scatter the fresh parsley over the top, and give a gentle stir. Taste and adjust seasoning with more salt if needed. Serve warm with crusty bread.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
213
per serving
Low sugar · 7gLow saturated fat · 2g
Protein
4g
Carbs
21g
Fat
14g
Sat. fat
2g
Fiber
7g
Sugar
7g
Sodium
648mg
Gluten FreeVeganDairy FreeMediterraneanWhole30PaleoHigh FiberLow CaloriePlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
ACarbonAEU all-round· both agree
Water
0.6m³
Land
23Pt
Runoff
0.04g P
Tomatoes drives 53% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
TenderSoftSaucy
Aromas
HerbalTomatoGarlicOlive Oil
Kitchen Equipment
Primary Tool
Large Heavy PotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Maintain gentle simmer during the 30-35 minute braising period. Oil should shimmer without smoking. If using an electric stove, monitor heat carefully as retention varies.
High Risk Population
Young children and elderly individuals face choking risk from whole or improperly cut green beans. Ensure beans are cut to 5cm pieces and cooked until tender throughout.
Cross Contamination
Clean cutting boards and utensils thoroughly between uses, especially when handling raw vegetables if serving to immunocompromised individuals.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers. Consume within 3-4 days. Reheat thoroughly until steaming hot throughout before serving.
Handling
Use dry utensils when stirring to prevent hot oil splatter. When reducing lid on simmering pot, tilt away from face to avoid steam burns.
Pro Tips
Technique
Let the tomatoes cook down until they really concentrate — you want a sauce that clings to every bean, not pools at the bottom. Be patient, this is not a race.
Substitution
If fresh tomatoes aren't at their peak, swap in good quality canned whole tomatoes, crushed by hand. I promise you, no one will know the difference.
From the chef
Fasolakia is vegetable cooking done with real confidence, and you have to respect that. Green beans go into the pot with onion, garlic, tomato, and a generous pour of good olive oil, then the lid goes on and you leave them alone. Low heat, slow time, no crunch, no compromise. The beans surrender completely, the tomato thickens into a sauce that clings to every surface, and the whole thing smells like an honest kitchen. Serve at room temperature with crusty bread and watch it disappear before anything else on the table.
TagsTraditionalVegetarianBraisedTomato BasedOlive Oil RichHerbaceousOne PotWeeknight Dinner
Source: generated · May 30, 2026