Posted by: Melanie Mathos | May 24, 2009

Fasolakia (Greek Green Beans)

Best. Fasolakia. Ever.

Source: Mama’s Taverna


  • 1/2 cup olive oil
  • 1 pound onions, sliced
  • a few cloves of garlic, sliced or roughly chopped
  • 6 whole peppercorns
  • 2 pounds tomatoes, chopped or grated, (about 4 cups) or an equal amount of canned tomato sauce
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 pound potatoes, sliced rather thickly
  • 2 pounds green beans
  • 1 bunch parsley, washed and coarsely chopped


  • Slice or chop the garlic.
  • Grate the tomatoes.
  • Wash and chop the parsley.
  • Snap the ends off the green beans. (Discard the ends!)
  • Rinse and drain the bean middles.
  • Cut the stem ends off the onions, then halve them lengthwise. Peel and slice.
  • Peel the potatoes and slice them rather thickly.
  • Cover the bottom of the pot with olive oil, about 1/2 cup. Heat the oil on high, add the onions and saute them for about 5 minutes.
  • Add the garlic, peppercorns, and half the parsley, and saute for another 5 minutes. Then add the tomatoes, salt, and pepper, and bring to a boil.
  • After boiling the tomatoes for 5 minutes or so, add the potatoes and stir them into the sauce.
  • Put the green beans on top. Do not stir them in! Keep them as a layer on top of the potatoes!
  • Make sure the liquid comes up past the potato layer to approximately the middle of the green bean layer. If not, add water to make it do so. It’s okay if the liquid even comes up to the top of the green bean layer, better to have the dish a little soupy than to have it not cook up properly, or even burn. Sprinkle with remaining parsley. Please ignore the spoon in the picture, you are not to stir! Leave the ingredients in layers!
  • Cover and simmer vigorously for approximately 1 hour.

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