Bean

Fasolia (Greek Green Beans)

October  5, 2013
3.5
4 Ratings
Photo by stock photo from website
  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
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

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
In This Recipe
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.

See what other Food52ers are saying.

  • Steven Sohigian
    Steven Sohigian
  • cucina di mammina
    cucina di mammina
  • Trish Trish Dowling
    Trish Trish Dowling
  • Paco T
    Paco T

15 Reviews

Paco T. August 24, 2022
40 minutes is a joke. This takes hours of simmering, plus prep and sauteing the onions and garlic.

A pinch of salt isn't nearly enough for 2 pounds of green beans and a large onion.

Two cloves of garlic is also pretty weak with no herbs or spices except some parsley.

Definitely needs acid after it simmers. I used lemon juice.
 
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
. It boils down a bit during cooking. Both are delicious.
 
Trish T. December 10, 2018
same for me, Marcus Samuelsson has a good recipe on his site! His has the spices most other recipes are lacking!
 
Trish T. December 10, 2018
also im searching for a dolma recipe WITH chopped/chipped lamb. (not ground)
 
Scott G. December 11, 2018
Thanks so much!
 
Scott G. December 11, 2018
I may be able to get this for you from my mother. An excellent recipe if I remember.
 
Scott G. December 11, 2018
Thanks so much
 
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
 
Scott G. December 11, 2018
Thank you as well!
 
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...
 
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!