Greek Recipes

Greek and Cypriot recipes

Fasolakia Yiahni (Green Beans in Tomato Sauce)


  • 1 kilo of fresh green beans
  • 1/4 cup of olive oil
  • 1 big onion finely chopped
  • 1-2 cloves of garlic finely chopped
  • 2 potatoes cut in quarters
  • 2 zucchinis cut in small pieces (optional)
  • 4–5 ripe fresh tomatoes peeled and grated
  • 2 tbsp of tomato paste
  • 1/2 a cup of fresh parsley finely chopped
  • Salt and black pepper to taste
  • 1–2 cups of water
Green Beans in Tomato Sauce

Green Beans in Tomato Sauce


  • Cut the ends of the beans and with a vegetable peeler remove the strings (if the beans are fresh there should be no strings).
  • Wash them in a strainer and leave them to strain.
  • Heat the olive oil in a pot and sauté the chopped onion and garlic until translucent.
  • Add the grated tomatoes and the tomato paste diluted in 1 cup of hot water.
  • Peel the potatoes and cut in quarters or smaller, wash and keep aside.
  • Add the beans and the potatoes and mix.
  • If you are also using zucchini, cut then about 1-1 1/2 inch long and add them with the beans and potatoes.
  • Season with salt and pepper.
  • Add enough water to cover the beans and potatoes.
  • Bring to boil, cover the pot with the lid, lower the heat and simmer for about 45 minutes, or until potatoes are soft and water has evaporated, leaving a nice sauce.
  • Ten minutes before the end mix in the parsley.
  • Serve Fasolakia Yiahni (Green Beans in Tomato Sauce) hot and with the sauce.
  • Accompany with a salad, lots of fresh bread for dipping in the sauce and feta cheese.
  • In Cyprus, this kind of food is always accompanied with dry onion cut in quarters.

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