A Greek olive-oil dish that slowly softens green beans with tomato and onion into a tender, bread-dipping vegetable plate.
15 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim the green beans and grate the tomatoes.
For the fasolakia base, turn the onion in olive oil for 4 minutes.
Add the tomato and cook for 6 minutes.
Add the beans and a little hot water to the pot.
Cook covered for 30 minutes, until the beans are no longer firm.
💡 Tip: Cook the beans without stirring too much; over the long cooking time, the pieces stay intact.
🍽️ Serving suggestion: Serve with feta and lemon potatoes on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~170
kcal calories
4
g protein
14
g carbs
10
g fat
9.8g
Sugar
6.5g
Fiber
598.9mg
Sodium
2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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