Fasolia (Greek Green Beans)

By Julie Hyland
October 5, 2013
8 Comments


Author Notes: This is a hearty and flavor packed side that's great with all proteins! It's a traditional Greek dish whose recipe varies according to region - and family!Julie Hyland

Serves: 4
Prep time: 15 min
Cook time: 40 min

Ingredients

  • 1 large yellow onion, diced
  • 2 cloves Garlic; minced
  • 2 tablespoons Olive Oil
  • 12 ounces can diced tomatoes; drained
  • 1/3 bunch parsley, minced
  • 2 pounds green beans, trimmed
  • 1 pinch salt and pepper

Directions

  1. Sauté onions and garlic in bottom of large pot with olive oil.
  2. Once onions are translucent, add remainder of ingredients. Add enough water to cover beans. Bring to a boil and stir well.
  3. Reduce heat to simmer and simmer stirring occasionally until green beans are tender and water is absorbed.

More Great Recipes:
Greek|Bean|Side

Reviews (8) Questions (0)

8 Comments

Steven S. July 24, 2017
i like this recipe. I grew up in the closely related armenian cuisine. I think it takes about 2-3 hours to absorb water
 
Scott G. August 24, 2017
Steve I too and Armenian and my grandmother made this with lamb shanks and called it fassoulia gyetagud(no idea on spelling but phonetically it sounded like get-a-good). Do you know of anything like this or have a recipe? I've been searching as recently I had strong memories of it. Thanks
 
Andie May 19, 2018
Scott growing up Armenian I make a dish like this a lot with lamb shanks and chunks in it. I use lamb, fresh beans, onions, Can of whole peeled tomatoes, and S& P to taste. My family calls it Fassoulia aboud. (sp?) We also make the same dish and replace the beans with potatoes and call it Patadas aboud. Fill with water till everything is covered for both dishes<br />. It boils down a bit during cooking. Both are delicious.
 
cheryl W. July 30, 2015
I am making this dish for the second time after enjoying it at our local Greek Festival in Richmond. Delicious
 
cucina D. October 25, 2013
This is also a dish we make in my famiglia's food history! We love to make this all year long with the freshest green beans we can find. My Mammina Loreta prefers to use fresh green board beans as they get buttery and delicious when braised with the tomato and onion, garlic mixture. I always knew Italians and Greeks were closely related siblings :)
 
cucina D. October 25, 2013
my apologies, I meant broad beans...
 
Author Comment
Julie H. October 25, 2013
It is the best isn't it! I always called Italians my Mediterranean Cousins!!!
 
Ayah T. March 22, 2018
I am Palestinian and this is a traditional dish. Looks it is a specialty across the Mediterranean!