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A grove’s worth of olive oil, tomatoes, fresh garlic, onions and herbs make a delicious braising bath for green beans and creamy potatoes in this classic Greek fasolakia recipe.


A bowl of fasolakia Greek green beans with feta and crusty bread

You May Not Realize It, But Actually You Love Green Beans.

At least, you will once you’ve had a bite of this tender, classic Greek-style green bean preparation. String beans braised gently with garlic, tomatoes, potatoes, fresh dill and plenty of olive oil, our fasolakia recipe will make a green bean lover out of even the staunchest of critics. Ultra-savory and fragrant, we suggest adding some good, crusty bread and a hunk of creamy, salty feta cheese to this delicious vegetarian dinner.

Ingredients laid out for Fasolakia Greek Green Beans tomatoes, olive oil, garlic, onions, feta

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What is Braising?

Oh, braising! You glorious, misunderstood cooking method, you. In short, braising is a way of cooking that uses both dry and moist heat to cook food until it is beautifully tender. The word “braise” often calls to mind big hunks of meat, and indeed, with its low heat and long cooking times, braising is a wonderful way of cooking certain cuts of beef. But it’s also a pretty magical way of imbuing vegetables with rich, powerful flavors, particularly an otherwise mild-tasting vegetable as it does with these humble braised green beans.

Onions sautéed in a pot
onion and tomatoes sautéed in a pot
green beans braised in a pot
Fasolakia Greek Green Beans with potatoes in a pot

How to Trim Green Beans

This is one of those supposedly tedious kitchen jobs that we actually really enjoy doing by hand. There are all kinds of tips and tricks for trimming a big mound of green beans in a hurry—and we’ll cover that. But we say gather the family around the table, give everyone a little pile, and make a green bean trimming party of it! Many hands make light work, and all that. So, without further ado, here are two ways to prep green beans:

  • Trim green beans with a knife: take a moment to arrange your green beans so that all of the tough, stem ends are facing the same direction. Cut off the stem ends in one cut with your knife. You don’t need to cut off the other end—it’s perfectly fine to eat.
  • Trim green beans by hand: Snap off the stem ends with your hands! If your green beans are fresh, they should snap right off. And if you’re like us, you’ll find that snap to be really satisfying.
Fasolakia Greek Green Beans with potatoes, tomatoes, and feta

How to Cook Green Beans (and Actually Love Them)

When all is said and done, our tomato-y, garlicky Greek green beans recipe will take you about an hour. But only 10-15 minutes of that is active time—in fact, one of the most important tips we have for braising green beans in this way is NOT to stir them as they braise.

  1. Warm the olive oil, onion and garlic for a few minutes, then add the tomatoes and tomato paste. Cook a little more.
  2. Potato time! Add the cut potatoes and stir thoroughly to combine.
  3. Now, no more stirring! Lay the green beans on top of the potato-tomato mixture and DO NOT STIR. Add parsley, dill and just enough water to cover the beans. Cook for 15 minutes.
  4. Braise! Turn the heat down as low as it'll go, cover and cook until the beans are tender. This takes about half an hour. Cook uncovered at the very end if you need to cook off any excess liquid.
  5. You’re done! Your house should be full of good smells and very hungry tummies. Time to feast!
Fasolakia Greek Green Beans with potatoes, tomatoes and feta and crusty bread

Tools You’ll Need:

Other Mediterranean Recipes We Love:

Just add Tzatziki!

Fasolakia Greek Green Beans feta tomatoes and potatoes
Fasolakia Greek Green Beans with bread, potatoes and tomatoes

Kali Orexi!

Kali orexi means “good appetite”—in other words, the Greek version of “bon appetit!”. We hope this Greek green bean recipe is a hit in your home! Snap a photo of your finished fasolakia, and maybe even a video of the beautiful people you feed it to, and then tag us on Instagram using @themodernproper and #themodernproper so we can see!


  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  55 min
  • Calories: 265


  • 1/2 cup olive oil
  • 1 large onion, finely diced
  • 6 cloves garlic, minced
  • 1 (14.5 oz) can chopped tomatoes or 3 fresh tomatoes, diced
  • 2 tbsp tomato paste
  • 3 medium potatoes, cut into 1 1/2" pieces
  • 1 lb green beans, ends trimmed
  • 1 cup flat leaf parsley, finely chopped
  • 1-2 tbsp freshly chopped dill
  • 1 1/2 cups water
  • salt and pepper to taste


  1. Heat the olive oil over a medium high heat in a large saucepan. Add the onion and garlic and cook till soft, about 2-3 minutes.
  2. Add the canned or fresh tomatoes and tomato paste and cook for another 5 minutes.
  3. Add the potatoes and stir thoroughly to combine.
  4. Add the green beans by laying them on top of the potato mixture. DO NOT STIR.
  5. Over the green beans add the parsley, dill and enough water (depending on the size of your pot) to just cover the beans. Cover and allow to cook for 15 minutes then stir all the ingredients together.
  6. Season with salt and pepper and lower the heat to a low setting and cover and cook for another 30 minutes, until the potatoes are tender. Season with more salt if needed.
  7. Enjoy with a chunk of feta cheese and plenty of crusty, artisan bread.

*This dish’s savory, fresh flavor is only enhanced the next day and is fabulous reheated.

A special thanks to Mary Raftopoulou-Knea for sharing her family recipe.

Nutrition Info

  • Per Serving
  • Amount
  • Calories265
  • Protein4 g
  • Carbohydrates22 g
  • Total Fat18 g
  • Dietary Fiber3 g
  • Cholesterol0 mg
  • sodium285 mg
  • Total Sugars2 g


Questions & Reviews

Join the discussion below.

  • Nicki Hronjak

    Made this tonight. Left out the parsley but tripled the dill. Delicious! Wondering if you can freeze it? Thank you!

    I've never tested it frozen before. Let us know how it turns out if you test it.

  • Lisa

    How do you think this would be with sweet potatoes instead?

    I think it would work just fine! Enjoy.

  • Mary

    OMG this is fabulous. Crusty bread to mop up the liquid is a must!!

    Thanks Mary, so happy you loved it!

  • Barb

    I had my doubts when reading the recipe, I thought it would be bland. Boy was I wrong! This was excellent. I incorporated others little hacks- instead of water I used veg stock and I also squeezed fresh lemon over the dish. In addition, I added greek olives and of course a hefty amount of crumbled feta. I can not stress the importance of the parsley and the dill. Thanks for the recipe.

    Thanks Barb, we are so glad you enjoyed it!

  • Jill Miller

    This was a very flavorful dish. I used Yukon gold potatoes and lots of garlic,fresh tomatoes,and did the last cooking In a chicken broth instead of water. I put in 2 bay leaves. It was delicious and I will definitely cook this dish again

    Thanks Jill, so glad you loved it!

  • Abbey Kelly

    A really nice comforting meal. Easy to make and very rewarding. Instead of water to cover the beans I used veggie stock to bump up the flavour, I also added paprika. Love it!

    Thanks Abbey! We are glad you loved it!

  • Madeleine Orpin

    Loved it! I used crushed tomato, added a little Italian seasoning and it was perfect! Also did a small squeeze of lemon over the top at serving and it added a beautiful brightness to it. Highly recommend.
    I also used Yukon potatoes because that’s what I had on hand and they held up nicely but I think I’ll try russet next time for a fluffier texture that’ll trap more flavor.

    Great ideas!