Green beans are one of those side dishes that go well with just about anything. Perhaps that’s why you’ll find green beans eaten all over the world. This recipe for Greek green beans is often called fasolakia, which means “little beans”. Unlike the kind many Americans have grown up with, this version is bursting with flavor from spices, honey, and even tomatoes. But, it all comes together in the end to create the perfect balance of flavors. And, it’s a cinch to prepare.
To make this recipe you can start with either fresh or frozen green beans as long as they are trimmed and fairly uniform in size. Whatever you do, don’t use canned! They have already been softened too much and simply won’t have a good flavor even once the other ingredients go into the pan.
For this recipe we’re using 2 1/2 pounds of fresh tomatoes, finely chopped. If you can get heirloom tomatoes that adds a lot of flavor. The green beans are simmered with the tomatoes to really bring out the complexities of each.
When they are done the beans should be tender, but not soggy. A final garnish of parsley adds some freshness to the dish and brings it all together.
Serve these Greek green beans alongside beef, chicken, or fish for a wonderful dinner that’s rich with the flavors of Greek home cooking.
Greek Green Beans
Diet: Gluten-Free Vegetarian
Ingredients
- 3 lbs fresh or frozen trimmed green beans
- 3/4 cup extra virgin cup olive oil, divided
- 1 1/2 onions, chopped
- 1 clove garlic, chopped
- 2 1/2 lbs fresh tomatoes, finely chopped
- 1 teaspoon honey
- 1/2 teaspoon salt, plus extra for serving
- 2 tablespoons chopped parsley
- freshly ground pepper to taste
Preparation
- Heat 1/2 cup olive oil in large skillet over medium-high. Add onions and cook for 7 minutes or until they become translucent. Add garlic and cook 1 minute. Add remaining oil, tomatoes, honey, and salt. Bring to boil and add beans.
- Cook for 2 minutes, then cover and reduce heat to medium low. Allow to simmer for 30 minutes. Beans should be tender, but not mushy.
- Add salt and pepper to taste and garnish with parsley just before serving.
Recipe adapted from My Greek Dish.