Fasolakia (Greek Green Beans)
title: Greek Green Beans (Fasolakia Lathera) description: Tender green beans slow-stewed with tomatoes, onion, garlic, and extra virgin olive oil in the Greek tradition — a simple, wholesome one-pot dinner that tastes better the next day. The name "lathera" means "with oil," reflecting the olive oil–forward technique central to Mediterranean cooking. author: Elena Paravantes, MS, RD source: https://www.olivetomato.com/recipe/greek-green-beans-fasolakia/ rating: 5.0 review_count: 73 recipe_yield: 4 prep_time_minutes: 15 cook_time_minutes: 45 total_time_minutes: 60 servings: 2 cuisine: Greek category: Stove Top — One Pot equipment: - Large pot or Dutch oven with lid tags: - vegetables - one-pot - vegetarian - vegan - budget-friendly - meal-prep keywords: - fasolakia - Greek green beans - lathera - Greek green beans with tomato - spanakoria ingredients: - 1.5 pounds fresh green beans, trimmed (or frozen green beans, partially thawed) - 3 tbsp extra virgin olive oil (plus more for finishing) - 1 large yellow onion, diced - 3–4 garlic cloves, minced - 1 (14-ounce) can diced tomatoes (or 2 large fresh tomatoes, diced) - 1/2 cup tomato sauce - 1 tsp sweet paprika - 1/2 tsp ground cumin - 1/2 tsp salt (or to taste) - 1/4 tsp freshly ground black pepper - Pinch of red pepper flakes (optional) - 1/4 cup water - 1 tbsp fresh dill or parsley, chopped (for finishing) - Juice of half a lemon (optional, for brightness) instructions: - If using fresh green beans, trim the ends and cut them into 2-inch pieces. If the beans are very long, you can leave them whole — they will shrink as they cook. Set aside. - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden — about 6–8 minutes. - Add the garlic, paprika, cumin, salt, pepper, and red pepper flakes. Stir for 30 seconds until the spices are fragrant. - Add the diced tomatoes, tomato sauce, and 1/4 cup of water. Stir well to combine and bring to a gentle simmer. - Add the green beans and toss to coat them in the sauce. The beans should be mostly submerged or at least well-coated. - Reduce the heat to low, cover the pot, and let the beans simmer for 35–45 minutes, stirring occasionally, until the beans are very tender and the tomato sauce has thickened and caramelized slightly around the edges. - Check at the 30-minute mark. If there is too much liquid, uncover and let it reduce for a few minutes. If it's too dry, add a splash of water. - Taste and adjust the seasoning — the beans should be deeply savory, slightly sweet from the tomatoes, and fragrant with the spices. - Finish with a squeeze of lemon juice (if using), a drizzle of extra virgin olive oil, and a scattering of fresh dill or parsley. Serve warm or at room temperature. nutrition_per_serving: calories: 220 fat_g: 12 saturated_fat_g: 2 carbohydrates_g: 28 fiber_g: 8 sugar_g: 11 protein_g: 5 cholesterol_mg: 0 sodium_mg: 480 potassium_mg: 620 nutrition_note: Based on 4 servings. A lower-protein dish by nature (vegetables only), but loaded with fiber, vitamin C, vitamin A, and polyphenols from the tomato and olive oil. Serve alongside a protein (fish, chicken, or legumes) to make a complete Mediterranean meal. why_this_recipe_fits: | Fasolakia Lathera is a Greek kitchen staple — humble, affordable, and deeply representative of the Mediterranean approach to vegetables: low-and-slow cooking in olive oil with onion, tomato, and herbs. It delivers 8g of fiber per serving with minimal fat (mostly monounsaturated from EVOO) and no cholesterol. The dish is budget-friendly, stores well for meal prep, and tastes even better the next day as the flavors meld. wikilinks: - vegetable - extra-virgin-olive-oil - mediterranean-herbs related_recipes: - shakshuka - mediterranean-white-bean-soup
This is the kind of dish that defines what "Mediterranean cooking" actually looks like in a Greek home — not a composed restaurant plate, but a pot of vegetables slowly transformed by time, olive oil, and low heat into something deeply savory and satisfying.
Fasolakia Lathera is traditionally served at room temperature, making it an excellent meal prep candidate: cook a big pot on Sunday, portion it out for easy lunches and dinners across the week. The green beans absorb the tomato sauce as they cook, becoming tender without losing their character entirely.
For a 50-year-old man cooking for one, this recipe is ideal — one pot, minimal cleanup, and the servings stretch across multiple meals with a protein added on the side.