Greek Style Green Beans

I love learning the traditions of other cultures, especially food traditions. It’s a peek into the history of a people and how location, geography and weather conditions all have played a part in the specific cuisine, based on what can grow in that region.

Greek food traditions go back millennia.

And the basis of Greek food based on its locale?  Olive oil! Liquid gold! Heaven in a cup!

This recipe for Greek style green beans (Fasolakia Giaxni) is a testament to the importance of olive oil in Greek cooking. There’s a lot of it incorporated into the cooking of the beans. As it turns out, the Greek diet is largely vegetarian, as I discovered in my research for this article. Vegetable dishes are often eaten as main courses, so having the calories and satiety of an oil-laden dish make for content bellies and unctuous deliciousness!

Being vegan, I love knowing that I can cook vegetables this way for a filling meal served with pita, rice or potatoes.

BTW, pita bread is not of Greek origin. But it’s still delicious served warm, on the side, to sop up the rich tomato broth at the bottom of the bowl.

Greek Style Green Beans
(Fasolakia Giaxni)

1.5 lbs. green beans
1/3 cup good extra virgin olive oil
1 cup chopped yellow onion
2 cloves garlic, finely chopped
3 large ripe heirloom tomatoes, grated (yes grated)
1/3 cup chopped fresh Italian parsley
1 heaping T fresh chopped oregano
1 tsp kosher salt
2 T tomato paste diluted in ½ cup hot water

Wash and dry green beans. Trim the stem and tail end. Set aside.

Heat the olive oil over medium low heat in a Dutch oven or large saucepan. I used a 4-quart Staub cast iron pot. Add the onions and cook until translucent being careful not to brown. When softened, add the garlic and stir. Cook for about 30 seconds. Add the green beans and stir up, making sure that all of the beans are coated with oil. Cook for 2 minutes. Add the grated tomatoes, herbs, salt and diluted tomato paste. Bring the broth to barely a low boil. Immediately turn the heat down to low, and simmer covered for 20 minutes. Check and stir up the beans. Continue to cook another 30 minutes with the pot cover slightly ajar to let some of the liquid evaporate. The beans should be olive green and soft, but not mushy. Taste for seasonings. Serve with lemon wedges and warm pita on the side.