Greek Green Beans in tomato sauce-fasolakia ladera is a popular traditional dish, especially in the summer. This is such an easy recipe for the most delicious green beans.

If you love Greek green beans, you will also love Arakas-Greek sweet peas, Greek Fava Dip With Roasted Tomatoes And Caramelized Onions or Gemista – Stuffed Tomatoes & Peppers!

A plate with Greek green beans with potatoes in tomato sauce, some fresh basil. On the table, a napkin, utensils and a piece of bread.

Why this recipe sings

Greek Green beans in olive oil tomato sauce -fasolakia ladera are one of the most excellent, traditional, and healthy foods in Greek cuisine.

The recipe is easy. The beans are cooked just enough to hold their shape, and their freshness shows in every bite. Just enough extra virgin olive oil to have a rich but not oily taste.

Here is what you need

Ingredients for making fasolakia / greek beans in tomato sauce on a butcher block.

Green beans. You can use fresh or frozen green beans. With fresh beans, you must first wash them in plenty of water and drain them well. Trim both ends.
Baby potatoes. They are optional. You opt out of using potatoes. Instead of baby ones, you can use regular potatoes, any kind.
Extra virgin olive oil, onion, and garlic.
Canned tomatoes. I love using authentic San Marzano tomatoes like Gustarosso.
Dried oregano, freshly ground pepper, and sea salt. The three staples for seasoning of Greek cuisine.
Fresh herbs. Usually, I use whatever is in my fridge or garden. It can be parsley, basil, thyme, or oregano. It’s all good. If am out, I use their dried versions.

How to make Greek green beans

Diced onion, garlic and olive oil in a stockpot. — Heat half of the olive oil in a stockpot.
Saute the chopped onion for a few minutes on medium heat until transparent and fragrant. Add the minced garlic and saute for another minute.

Green beans, potatoes and whole tomatoes in a stockpot. — Add the green beans, potatoes, and tomatoes. Season with sea salt and pepper and a pinch or two of dried oregano. Stir ingredients and mix well.

Cover the pot and simmer over low heat for about forty minutes. Then add the remaining olive oil and fresh herbs. Simmer for another five to ten minutes until most of the liquid has reduced.