Reviewed: Mar. 4, 2012

Easy and very tasty-- perfect side dish to any Mediterranean main course.

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Reviewer:

Sheryl Bartos

Reviewed: Feb. 29, 2012

Excellent.

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Reviewer:

Rex Hutcheson

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Reviewed: Jan. 6, 2012

Follow the advice of Pureshores and add a lot of fresh parsley about 1/2 cup or a smaller amount of dried parsley when adding the tomatoes. Cut the the sugar to 1/2 tsp or possibly 3/4tsp. You can use a small can of diced tomatoes if you do not have any fresh tomatoes. You may need to add a little water because typically the beans will not be soft in 45 mins. It depends on the beans but a few times I had to cook them for 1 1/2 hrs to get them as soft as they are typically served in Greece. You can use frozen beans too. You will need about 1/2 -1 can of water to cook until soft. Serve with a slab of feta and some crusty artesan bread and you have a typical Greek peasant meal.

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Reviewer:

lorimav

Reviewed: Sep. 1, 2011

Used canned tomatoes and frozen green beans. Cooked in crockpot for 3 hrs.

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Reviewer:

augboilerdawes

Reviewed: Aug. 16, 2011

green beans and tomatoes: the essence of summer, served over a bed of wild rice

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Reviewer:

schreibs

Reviewed: Apr. 30, 2011

I watched an authentic Yaya make this once and she put a plate over the beans to squish them all down into the cooking liquid. At the end, the beans should look extremely soft; no longer any crispness. Because they are saturated with delicious sauce instead!

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Reviewer:

dawilliams

Reviewed: Apr. 22, 2011

I loved these. I added about 3/4 cup of chicken broth and only cooked it about half the time and it was perfect.

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Reviewer:

Melanie b

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Mar. 29, 2011

I loved this! the only changes I made were to use a 16 oz can of stewed tomatoes with juices that I chopped. (good fresh tomatoes were not in season) I also added a little chicken stock to add a little more moisture since it had to cook for so long.

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Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Feb. 2, 2011

I'm not a big fan of green beans, but I loved these! Used canned beans, a can of tomatoes w/onion & garlic + 2 small onions and garlic. Omitted the salt. Delish!

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Nov. 26, 2010

Oh my goodness. Tastes like home! I could eat fasolakia (as we call it) every day. I was tempted to add sliced potatoes, but I will do that next time. This time I followed to the letter, except I upped the garlic to 5 cloves, used an extra tomato, and added about 1/4 of broth (I would have liked to use white wine, but had none). I simmered the beans for a solid hour, maybe an hour + 10 min. Also sprinkled a generous amount of parsley. What a nectar the sauce became... I could hear my Greek father's voice telling me to soak it all up with bread. And this dish is not complete with a big chunk of feta cheese on the side. Delicious! But for those who omit the sugar, beware--it serves the purpose of balancing the acidity of the tomatoes. Just a little goes a long way. I actually cut out 1/2 a tsp from the recipe, and it was just right. Yaya would be proud!!!

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