Greek Green Beans in Olive Oil (Φασολάκια λαδερά) — Tender green beans braised with tomato and extra-virgin olive oil
A beloved Greek ladera dish, fasolakia simmers green beans in tomato, onion, and generous olive oil until silky and rich. It’s traditionally served warm or at room temperature with bread and feta in home kitchens across Greece.
Printable Recipe Card
Servings: 4 · Total: 75 min · Difficulty: easy
Ingredients (quick list)
- 700 g green beans, trimmed
- 200 g yellow onion, finely chopped
- 12 g garlic cloves, minced (about 3 medium cloves)
- 90 ml extra-virgin olive oil
- 300 g tomato passata
- 200 g ripe tomato, grated (about 1 large tomato)
- 20 g tomato paste (about 1 tbsp)
- 250 ml water (add up to 100 ml more if needed during simmering)
- 4 g granulated sugar (about 1 tsp, balances tomato acidity)
- 7 g fine sea salt (about 1 1/4 tsp)
- 1 tsp black pepper, freshly ground
- 1 tsp dried oregano
+ 2 more in the full ingredients section below.
Steps (summary)
- Rinse the green beans well, then trim the stem ends and any tough strings. Cut long beans into 5–6 cm pieces so they cook evenl…
- Set a wide pot or deep sauté pan over medium heat and add 75 ml of the olive oil. Add the chopped onion with 2 g of the salt an…
- Stir in the minced garlic and cook for 45–60 seconds until fragrant. Keep the heat moderate so the garlic sweetens rather than…
- Add the tomato paste and cook it for 1 minute, stirring constantly to caramelize it slightly. Pour in the passata and grated to…
- Add the green beans and toss well so every piece is coated in the tomato-olive oil base. Pour in 250 ml water, bring to a gentl…
- Cover and simmer for 35 minutes, stirring every 8–10 minutes to prevent sticking and to keep the beans submerged in sauce. If t…
+ 2 more steps in the full instructions section below.
Cultural Background
Fasolakia ladera is part of Greece’s “ladera” tradition—vegetables braised in tomato and abundant olive oil, often enjoyed during fasting periods and everyday family meals. It reflects the Mediterranean pantry where olive oil and tomatoes turn simple produce into comfort food.
Equipment
💡 Tips
- Use a wide pan so the sauce reduces properly; a cramped pot can steam the beans and dilute flavor.
- For classic ladera richness, don’t skimp on the olive oil; it should be visible in the finished sauce, not absorbed completely.
- Let the dish rest before serving—fasolakia tastes fuller after 10–20 minutes as the tomato and olive oil emulsify.
⚠️ Common Mistakes
❌ Boiling hard instead of simmering gently.
✅ Fix: Keep the heat low so the sauce reduces slowly and the beans become tender without breaking apart.
❌ Ending with a watery sauce.
✅ Fix: Uncover for the last 10–15 minutes and simmer until glossy; use a wider pan to speed reduction.
❌ Under-seasoning the tomato base.
✅ Fix: Add the measured salt early, then adjust at the end only after reduction concentrates flavors.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with 30–60 ml water to loosen the sauce, or microwave covered in 1-minute bursts, stirring between.
📅 Make Ahead
Cook the dish up to 2 days ahead; it improves as it sits. Reheat gently and finish with the final 15 ml olive oil and the parsley right before serving for the freshest aroma.
🍽️ Pairs Well With
- Crusty bread
- feta
- Kalamata olives
- boiled potatoes
- Greek salad
- rice pilaf.
Regional Variations
- With potatoes: add 300 g peeled potato wedges with the beans for a heartier, taverna-style version.
- With carrots: add 150 g sliced carrots with the onions for sweetness and color.
- With cinnamon: add 0.25 tsp ground cinnamon for a subtle warm note found in some home recipes.
Ingredients
- 700 ggreen beans, trimmed
- 200 gyellow onion, finely chopped
- 12 ggarlic cloves, minced (about 3 medium cloves)
- 90 mlextra-virgin olive oil
- 300 gtomato passata
- 200 gripe tomato, grated (about 1 large tomato)
- 20 gtomato paste (about 1 tbsp)
- 250 mlwater (add up to 100 ml more if needed during simmering)
- 4 ggranulated sugar (about 1 tsp, balances tomato acidity)
- 7 gfine sea salt (about 1 1/4 tsp)
- 1 tspblack pepper, freshly ground
- 1 tspdried oregano
- 15 gfresh parsley, chopped (about 1/2 bunch)
- 15 mllemon juice (about 1 tbsp, optional but traditional for brightness)
🔄 Substitutions
- tomato passata→ crushed tomatoes
- fresh parsley→ fresh dill
- lemon juice→ red wine vinegar
Instructions
- 1
Rinse the green beans well, then trim the stem ends and any tough strings. Cut long beans into 5–6 cm pieces so they cook evenly and are easy to serve.
- 2
Set a wide pot or deep sauté pan over medium heat and add 75 ml of the olive oil. Add the chopped onion with 2 g of the salt and cook for 8–10 minutes, stirring often, until soft and translucent but not browned.
- 3
Stir in the minced garlic and cook for 45–60 seconds until fragrant. Keep the heat moderate so the garlic sweetens rather than turning bitter.
- 4
Add the tomato paste and cook it for 1 minute, stirring constantly to caramelize it slightly. Pour in the passata and grated tomato, then stir in the sugar, oregano, black pepper, and the remaining 5 g salt.
- 5
Add the green beans and toss well so every piece is coated in the tomato-olive oil base. Pour in 250 ml water, bring to a gentle boil, then immediately reduce to a steady simmer.
- 6
Cover and simmer for 35 minutes, stirring every 8–10 minutes to prevent sticking and to keep the beans submerged in sauce. If the pan looks dry before the beans are tender, add extra water in 50 ml increments and keep the simmer gentle.
- 7
Uncover and continue cooking for 10–15 minutes until the beans are very tender and the sauce is thick and glossy, with oil beginning to pool lightly at the edges. Stir in the remaining 15 ml olive oil, the chopped parsley, and the lemon juice, then simmer 2 minutes to meld.
- 8
Remove from the heat and let the dish rest for 10 minutes so the sauce settles and the flavors round out. Serve warm or at room temperature, spooning plenty of the tomato-olive oil sauce over the beans.
🪪 Recipe Passport
Cultural Background
Fasolakia ladera is part of Greece’s “ladera” tradition—vegetables braised in tomato and abundant olive oil, often enjoyed during fasting periods and everyday family meals. It reflects the Mediterranean pantry where olive oil and tomatoes turn simple produce into comfort food.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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