Greek Braised Green Beans (Fasolakia) | PJ Kabos Recipe
- May 8, 2024
- 5 min read
Greek Classic — Traditional Ladera Dish
Serves 6 to 8
Olive Oil Used in this Recipe:
Braised green beans, or fasolakia, are one of Greece's most beloved ladera dishes. Slowly cooked with tomatoes, onions, herbs, and generous amounts of extra virgin olive oil, they beautifully represent the Mediterranean tradition of ladera, where olive oil becomes one of the principal ingredients rather than simply a cooking medium.
PJ Kabos recipes are created to highlight the depth, balance, and character of high-phenolic extra virgin olive oil — bringing everyday dishes to life in a simple, natural way.
The Art of Braising with Olive Oil
Braising is a cooking technique that combines gentle simmering with slow cooking in a covered pot. Food may first be browned or gently cooked in fat, but this step is not essential. Braising is enjoyed in many cuisines around the world.
In Greece — and throughout much of the Mediterranean — the difference lies in the generous use of extra virgin olive oil. As vegetables slowly simmer with tomatoes, herbs, and olive oil, they become tender while absorbing the rich flavors of the sauce. It is this abundant use of olive oil that makes dishes such as fasolakia part of the ladera tradition — a treasured culinary heritage in which extra virgin olive oil becomes one of the principal ingredients rather than simply a cooking medium. The result is a rich, flavorful dish that beautifully captures the essence of Mediterranean home cooking.
While in many places green beans are often relegated to a side dish, in Greece they take center stage. Few culinary delights can surpass the taste of braised green beans prepared in this traditional way. Delicious, nutritious, and naturally vegetarian, it's no wonder fasolakia holds such a special place in Greek cuisine.
Greek Braised Green Beans (Fasolakia) — Watch Video
Recipe
Ingredients
2 pounds (1 kilogram) green beans, fresh (or frozen)
2 medium onions, sliced
3 potatoes, cut into chunks (large bite sizes)
6 tablespoons tomato paste
parsley, to taste
salt, to taste
1 to 2 cups cold water, depending on the beans
Preparation
Prior to cooking
Rinse the fresh beans under cold water. Drain. Snap off the tips at both ends and pull off any strings. (Note: good quality frozen beans may also be used. They do not require any prep work so are a great time-saver.)
Place the fresh beans in a large bowl, cover with cold water and leave in the refrigerator for several hours. This rehydrates the beans.
Cooking the beans
Pour PJ Kabos Extra Virgin Olive Oil into a large pot.
Sauté the copped onions.
Cut up the potatoes and sprinkle with pepper (not salt).
Add potatoes to the onions.
Add the tomato sauce and chopped parsley.
Stir for 2 to 3 minutes.
Handful by handful, add the beans to the pot and mix with the sauce and potatoes. Add 1 to 2 cups of cold water (depending on the beans).
Bring just to a boil, then turn the heat to low and simmer for about 40 minutes, or until the beans are tender.
During the last few minutes add salt and if there is too much water left in the pot, uncover and reduce it over medium heat for 10 to 15 minutes — there should be very little water left— just delicious PJ Kabos Extra Virgin Olive Oil infused with the tomato, onion, spices and green bean’s cooking juices.
To serve
Serve with a side of olives, Feta cheese, and fresh bread — this food begs to have fresh bread dunked within its olive oil juices!
Kali Orexi — Happy Eating!
Curious About the Tradition Behind This Dish?
We're currently preparing a new Mediterranean Traditions article exploring the history and heritage of ladera—Greece's beloved olive oil-based dishes. Check back soon for Ladera: Greek Olive Oil Cooking | PJ Kabos Mediterranean Traditions.
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil's character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
Learn how to choose a good olive oil with simple, practical guidance on freshness, origin, packaging, and what truly matters in quality. A simple checklist is included.
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