Greek Green Beans (Fasolakia)
Tender green beans braised in a garlicky tomato sauce until melt-in-your-mouth soft. This vegetarian classic is comfort food at its simplest, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 148
- Protein
- 3g
Ingredients
- 3 tablespoons olive oil
- 3 whole garlic, cloves
- 1 can (14.5 oz) canned diced tomatoes
- 1.25 pounds fresh green beans
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Trim the stem end from each green bean by holding it by the pointed tip and snapping off about 1/2 inch from the thick stem end, then discard the stems.
- 2
Slice the garlic cloves very thin—about 1/16 inch thick, like paper—using a sharp knife to cut straight down across each clove.
- 3
Pour 3 tablespoons of olive oil into a large skillet or sauté pan and set it on medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 4
Add the sliced garlic to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly of garlic, then watch carefully so it doesn't burn.
- 5
Pour the entire can of diced tomatoes with its juices into the pan, then stir everything together for 15 seconds until the garlic is mixed throughout the sauce.
- 6
Add all the trimmed green beans to the tomato mixture, then sprinkle 0.75 teaspoon of salt and 0.25 teaspoon of pepper on top and stir for 20 seconds until evenly coated.
- 7
Reduce the heat to medium-low and cover the skillet with a lid or large plate, then simmer for 18–20 minutes until the green beans are completely soft and tender when pierced with a fork.
- 8
Remove the lid and taste one green bean—it should break apart easily between your teeth with no crunch; if still firm, cover and cook 2–3 minutes more.
- 9
Serve the fasolakia warm or at room temperature in bowls, spooning extra tomato sauce from the pan over each portion.
Tools you’ll need
- large skillet or sauté pan with lid (12–14 inch)
- sharp chef's knife
- wooden spoon or silicone spatula
- fork for testing doneness
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