Taverna-Quality Fasolakia

6 Feb

We are already in the second month of the year and I have not even so much as mentioned FERRAGOSTO! I realized this last night as I gobbled up the tomato-braised green beans I just took out of the oven and thought to myself, “Thank God my brother isn’t here because I would really hate to share these.” But then it occurred to me that if I were with my brother eating fasolakia as good as these, we would probably be herephoto-80

and in that case I could probably handle sharing. T MINUS 5 MONTHS(ish) TO FERRAGOSTO!

Which brings us to today’s recipe: fasolakia. Nom nom nom. As you know, I wasn’t that into green beans for a long time, so I missed out on this delicious Greek dish for some time. Fasolakia (translation: green beans) are as easy to make as they are a classic display of Greek flavors. Saute some onion, add some dill, throw in green beans, tomatoes and wine, simmer, then throw in the oven to braise. Done and done, right?


I still don’t know how to properly take pictures of greasy food, but the grease makes these beans so.damn.good I couldn’t even be bothered to try and fix it.



  • 100 mL olive oil (just under 1/2 c if you don’t have a metric measurer)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/4 c dill, chopped
  • 1 lb green beans, ends chopped (Paleo magazine says they are, in fact, Paleo!)
  • 2 cans fire roasted diced tomato
  • 2 TBS tomato paste
  • 1/5 cup fresh mint, chopped
  • Somewhere around a cup of dry wine or broth


1. Heat olive oil in a large saute pan that can be put in the oven (nothing rubber). Throw in your onion and garlic, cook over medium heat until soft and fragrant, about 5 minutes.  Add dill, cook for another 2-3 minutes.

2. Arrange green beans in as close to a single layer as possible over the onions. Add mint, diced tomatoes and tomato paste and spread  over top of beans. Let cook for another 3 minutes or so, until the juices of the tomatoes start to come out.

3. Add just enough wine or broth to meet the level of the beans. Give everything a good mix. Cover and reduce to very low heat for 1 hour.

4. Preheat oven to 350F. Remove cover, increase stovetop heat to med-high and cook for another 15 minutes or so, or until most of the juices have cooked off.

5. Once most of the liquid has evaporated, throw the whole pan into your pre-heated oven and bake until beans are browned, which took me 12 minutes or so. Serve warm.

5 Responses to “Taverna-Quality Fasolakia”

  1. Jeremy February 6, 2014 at 7:26 pm #

    Looks delicious! Thanks for the link!

  2. Jeremy February 6, 2014 at 7:27 pm #

    Looks delicious! (And thanks for the link!)


  1. Greek Empanadas | Cooking Up Kefi - February 24, 2014

    […] used the dough from my favorite empanadas and filled them with fasolakia (plus a hearty dose of feta cheese) and was pleased with the […]

  2. The Best of Cooking Up Kefi | Cooking Up Kefi - July 23, 2014

    […] I’m thrilled to be on vacation in Malaysia, but part of me is still sad we’re not in Greece gobbling up fasolakia. […]

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