Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni

Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni

Recipes | November 1, 2018 | By

Greek Green Beans (Fasolakia Giaxni) is a simple, satisfying dish

Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni — is a simple dish that packs a satisfying punch. It’s traditionally made from braising beans with tomato, onions and olive oil. I found these flat broad Romano beans at the market this week, which was exciting, since they’re not always available. Regular green beans work as well.⁣⁣

Greek Green Beans Recipe inspiration

⁣⁣I’m basing this recipe off a spectacular version of it that I ate seaside in Crete this summer. My husband Alex and I were spending a lazy day rocking in the hammocks at Diaskari Beach on the southeastern coast of Crete. There happened to be a taverna of the same name that served a handful of incredible local dishes. Our lunch included dakos (barley rusks) topped with tomato and mizithra cheese, marinated anchovies, fava (yellow split pea spread), and these sweet tender beans braised in tomato and onions.

diaskari beach crete

Dining on Fasolakia Giaxni at Diaskari Beach Taverna in Crete.

Greek Green Beans is one of the most traditional recipes all around the country. While the dish traditionally calls for the addition of potatoes (great for mashing into the sauce to soak it up), I threw some chickpeas into the mix instead for a little more protein. And because they’re one of my favorite ingredients overall.

Adding finishing touches

This recipe is a perfect vegan main dish, but can also benefit from a few crumbles of creamy feta to finish it off. Feel free to be creative with the herbs you add to it as well. Parsley adds some freshness, and fresh or dried dill will also add some depth of flavor. It’s all about cooking the dish to your taste. Have some bread on hand to soak up the sauce too!


Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni

Yield: 4

Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni


  • 1 ½ - 2 pounds fresh green beans or romano beans; if using romano beans, trim into 2 to 3-inch pieces
  • 3 carrots, chopped
  • 28 ounce can crushed tomatoes
  • ¼ cup extra-virgin Greek olive oil
  • 1 large white onion, peeled and coarsely chopped
  • 4 garlic cloves, finely chopped
  • 1 14 ounce can garbanzo beans or 3 potatoes peeled and cut into 2-inch chunks
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground pepper, to taste
  • 2-3 Tbsp. finely chopped parsley or dill for garnish
  • 1/4 cup or more of feta cheese for garnish
  • 1/2 cup water
  • Salt and pepper to taste


  1. Sautee onions in 2 tablespoons of olive oil over medium heat in a 6 to 8 quart pot. While you're sautéing, sprinkle 1 teaspoon of salt over them and some pepper. Once they are translucent add the carrots. Cook them for 5 minutes and add the garlic. Cook everything for about two minutes more.
  2. Add the beans, chickpeas and/or potatoes. Combine with the other ingredients in the pot.
  3. Add the tomatoes and the water; cover and simmer for 20-30 minutes, or until the beans and potatoes (if using) are tender. Depending on how you like the sauce you can leave the cover off for the last 10 minutes of cooking to reduce the sauce.


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