Greek-Style Braised Green Beans and Potatoes
This easy fasolakia recipe is a comforting Greek-style dish of green beans and potatoes braised in tomato, fresh herbs, and olive oil, served with feta cheese crumbles & lemon wedges.
I was excited to find this delicious Greek-style braised green beans and potatoes recipe (also known as fasolakia) on Constantly Cooking. I normally serve green beans crisp-tender and bright green, but this slow-braised green beans and potatoes recipe was calling my name. This simple Mediterranean side dish recipe was easy to make, smelled terrific while simmering, and tasted great with brined pork chops, roasted carrots, and crusty no-knead olive bread.
Greek-Style Braised Green Beans and Potatoes
Ingredients:
- 2½ tbsp olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 ripe medium-sized tomatoes, diced
- 1 tbsp tomato paste
- 3 tbsp dry red wine, (optional)
- Sea salt and freshly cracked black pepper, to taste
- ½ lb Yukon gold potatoes, cut into 1½- inch pieces
- ½-¾ cup broth or water, depending on the size of the pot
- ½ lb green beans, ends trimmed (not haricot verts)
- ½ cup parsley, chopped, plus a bit more for garnish
- 1-2 tbsp fresh dill, chopped, to taste, plus a bit more for garnish
Serving:
- ¼ cup feta, cubes or crumbles, for serving, or more to taste
- Lemon, in wedges
How to Make Greek-Style Braised Green Beans and Potatoes
Heat the olive oil over medium heat in a large Dutch oven with a lid.
Add the onion and cook, stirring often, until softened, about 5 minutes.
Add the garlic and cook, stirring constantly, for 30 seconds.
Add the diced tomatoes, tomato paste, wine, sea salt, and freshly cracked pepper, to taste, and simmer for 5 minutes.
Add the potatoes and stir until evenly coated in the tomato mixture.
Add just enough broth or water to cover the potato and tomato mixture, then nestle the green beans right on top of the potatoes. DO NOT STIR.
Sprinkle the parsley and dill on top. DO NOT STIR. Cover and cook for 15 minutes.
Remove the lid and stir all the ingredients together, seasoning with sea salt and freshly cracked pepper, to taste.
Test the beans and potatoes; if both are not tender, cover and cook for a few more minutes, testing vegetables again.
Spoon the mixture into wide bowls and sprinkle the feta and extra herbs over top.
Serve with lemon wedges and extra feta cheese on the side with a loaf of crusty bread. Enjoy.
Equipment
- Large Dutch Oven or Large Pot with Lid
Ingredients
Ingredients:
- 2½ tbsp olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 ripe medium-sized tomatoes diced
- 1 tbsp tomato paste
- 3 tbsp dry red wine (optional)
- Sea salt and freshly cracked black pepper to taste
- ½ lb Yukon gold potatoes cut into 1½- inch pieces
- ½-¾ cup broth or water depending on the size of the pot
- ½ lb green beans ends trimmed (not haricot verts)
- ½ cup parsley chopped, plus a bit more for garnish
- 1-2 tbsp fresh dill chopped, to taste, plus a bit more for garnish
Serving:
- ¼ cup feta cubes or crumbles, for serving, or more to taste
- 1 lemon in wedges
Instructions
- Heat the olive oil over medium heat in a large Dutch oven with a lid.
- Add the onion and cook, stirring often, until softened, about 5 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the diced tomatoes, tomato paste, wine, sea salt, and freshly cracked pepper, to taste, and simmer for 5 minutes.
- Add the potatoes and stir until evenly coated in the tomato mixture.
- Add just enough broth or water to cover the potato and tomato mixture, then nestle the green beans right on top of the potatoes. DO NOT STIR.
- Sprinkle the parsley and dill on top. DO NOT STIR. Cover and cook for 15 minutes.
- Remove the lid and stir all the ingredients together, seasoning with sea salt and freshly cracked pepper, to taste.
- Test the beans and potatoes; if both are not tender, cover and cook for a few more minutes, testing vegetables again.
- Spoon the mixture into wide bowls and sprinkle the feta and extra herbs over top.
- Serve with lemon wedges and extra feta cheese on the side with a loaf of crusty bread. Enjoy.
Looks very comforting and tasty!