Greek Green Beans Fasolakia

Classic Greek stewed green beans and potatoes (fasolakia) cooked with tomato, onion, olive oil, and seasoned with salt, pepper, lemon, and parsley.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Greek

Servings 6 servings

Equipment

Ingredients

?2 tablespoonsolive oil
?1 onionfinely diced
?1 pound 450 gramsgreen beanstrimmed
?1 tomatodiced
?1 pound 450 gramsbaby potatoeshalved
?salt & pepper to taste
?3 tablespoonswater
?lemon juicefor serving optional
?parsleyfor garnish optional

Instructions

Heat 2 tablespoons olive oil in a large pot or wok over medium heat.
Add 1 finely diced onion and cook, stirring occasionally, until soft and translucent.
Add 1 pound (450 g) trimmed green beans and sauté (shallow-fry) for about 2 minutes, stirring so they are coated with the oil and onion.
Add 1 diced tomato and 1 pound (450 g) halved baby potatoes. Season with salt and pepper to taste.
Pour in 3 tablespoons water, cover with a lid, reduce the heat to low–medium, and simmer for 25 minutes, stirring occasionally, until the potatoes are fork-tender.
(Pressure-cooker option) After completing step 4, instead of simmering on the stove, lock the pressure-cooker lid and cook on high pressure for 5 minutes. Quickly release the steam, open the lid, and check that the potatoes are fork-tender.
Serve hot with a splash of lemon juice and chopped parsley, if using.

Notes

You can skip the potatoes, and make a Middle Eastern green bean dish calledFasolia bi zeit.
Feel free to add a clove of garlic with the green beans.
Serve with bread, over rice, or just the beans and potatoes on their own.