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Rustic bowl of braised fasolakia green beans and potatoes in thick tomato sauce, crusty bread and feta on the side

Braised Greek Fasolakia Green Beans in Tomato Sauce

Green beans and potatoes braised slowly in olive oil and tomato sauce until soft, a simple Greek main or side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 80 ml olive oil 1/3 cup, plus more for drizzling
  • 1 yellow onion large (150 g); chopped
  • 3 cloves garlic minced
  • 700 g green beans trimmed and cut into 5 cm / 2-inch pieces
  • 300 g potatoes (about 2 medium); peeled and cut into chunks
  • 400 g crushed tomatoes (1 can)
  • 1 tbsp tomato paste (15 g)
  • 250 ml water 1 cup
  • 1 tsp sugar
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 30 cm / 12-inch wide skillet or shallow pot over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring now and then, until soft and light gold.
  2. Add the garlic and cook for 30 seconds, until fragrant.
  3. Add the green beans and potatoes. Stir to coat everything in the oil and cook for 3 to 4 minutes.
  4. Pour in the crushed tomatoes, tomato paste, and water. Add the sugar, salt, pepper, and oregano, then stir to combine.
  5. Bring the sauce to a gentle simmer, cover the pot, and turn the heat down to low. Cook for 35 to 40 minutes, stirring every 10 minutes or so.
  6. Check the beans at the 35-minute mark. They're ready when they're fully soft, almost falling apart, not crisp-tender like a quick saute.
  7. If the sauce still looks thin, uncover the pot for the last 5 to 10 minutes to let it reduce and thicken.
  8. Taste the sauce and add more salt if needed, since canned tomatoes vary in saltiness.
  9. Stir in the fresh parsley and remove the pot from the heat.
  10. Serve warm or at room temperature, with crusty bread and feta on the side if you like.

Notes

  • Cut green beans into even pieces so they all finish cooking at the same time.
  • Cook covered so the beans steam and soften, don't just simmer uncovered from the start.
  • Check doneness at 35 minutes, beans should be soft, not crisp-tender.
  • Uncover near the end if the sauce needs to thicken further.