Fasolakia (Greek Green Beans) (Greek Green Beans)

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Fasolakia (Greek Green Beans) (Greek Green Beans)
  1. Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.

  2. Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.


Use Romano beans (also called runner beans) if you can find them. These are the green beans traditionally used in Greece for fasolakia. If you use them, be sure to peel the stringy sides off of the beans using a vegetable peeler, and trim the ends.

I usually add more olive oil than called for here; add 1 to 2 tablespoons more, or to taste, for a delicious result.

For some protein, you can brown 4 to 6 skinless chicken drumsticks in the olive oil before adding the onion, then follow the recipe as written.

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