Fasolakia
Greek green beans braised in a rustic tomato sauce with onions and olive oil. Naturally vegetarian, deeply flavorful, and even better the next day.
- Total time
- 45 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- ¼ cup olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 1.5 pounds green beans, fresh
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup water
- ½ teaspoon each, plus to taste salt and pepper
- 1 teaspoon dried oregano
Instructions
- 1
Trim both the stem end and the pointed tip off each green bean using a small knife, working over a cutting board so the pieces fall straight down. Rinse the trimmed beans in a colander under cold water.
- 2
Place the onion on a cutting board with the root end away from you, then slice it in half from top to root. Place each half flat-side down and slice crosswise into thin half-moons about 1/4 inch thick.
- 3
Place each garlic clove on the cutting board, lay the flat side of a large knife over it, and press down firmly with the heel of your hand until the clove cracks and flattens. Remove the papery skin and discard.
- 4
Pour the olive oil into a large heavy-bottomed pot and place it on the stove over medium heat. Wait until the oil shimmers and moves quickly when you tilt the pot, about 2 minutes.
- 5
Add the sliced onions to the hot oil and stir every 30 seconds for 4 minutes, until the onions are soft and translucent (you can almost see through them).
- 6
Add the flattened garlic cloves to the onions and stir constantly for 30 seconds until the kitchen smells strongly fragrant and sweet.
- 7
Pour the canned crushed tomatoes and the water into the pot, then add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the dried oregano. Stir everything together until evenly combined.
- 8
Add all the trimmed green beans to the pot and stir until they are fully submerged in the red sauce. Increase the heat to medium-high and wait until you see steady, urgent bubbles breaking the surface, about 3 minutes.
- 9
Reduce the heat to medium-low so the sauce is barely bubbling (just a few quiet pops every few seconds) and leave the lid off. Stir once every 5 minutes.
- 10
After 20 minutes, check a green bean by spearing it with a fork—it should bend easily and feel tender all the way through. If still firm, simmer for 5 more minutes and check again.
- 11
When the beans are tender and the sauce has thickened to the consistency of thick ketchup, remove the pot from the heat. Taste a spoonful and add more salt or pepper as needed.
- 12
Spoon the fasolakia (beans and sauce) into bowls or serving plates, making sure each portion has plenty of the red sauce. Serve warm or at room temperature.
Tools you’ll need
- small paring knife
- cutting board
- colander
- large heavy-bottomed pot (at least 5-quart capacity)
- wooden spoon
- fork
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