Runner beans in tomato sauce (fassolakia)

These runner beans in tomato sauce are a classic dish of Greek cuisine. Here, my version, low in fat, has nothing less compared to the classic version which is high in fat; and this because it is still very good, light and very easy to make. Try it and tell me about it! It’s a great dish as a stopgap solution :)

In two words:

“…the necessity of speaking, the embarrassment of having nothing to say and the desire to be witty are three things that are capable to turn into ridiculous even the greatest man”.

To Start...

difficulty easy
preparation– 5’
cooking - 40’ (with the lid on) + 8’ (without the lid)
serves - 2  


  • 550gr of runner beans (fresh or frozen)
  • 1 medium size onion
  • 200ml of tomato puree
  • 1 tablespoon of parsley
  • 600ml of hot water
  • 1 teaspoon of fleur de sel or coarse salt
  • 20 turn mills of Kampot black pepper
  • 4 teaspoons of olive oil

Option #1

  • 1 big carrot
  • 1 big potato


  • If you are using fresh runner beans :
    • check that there is no need to peel the string that may exist on them; if this is the case, you need to cut the tops and peel the string with a knife
    • it is also possible that they are long; in that case you need to cut them in two or three with a knife
  • Peel and chisel the onion
  • Heat-up a casserole
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil and stir the onion until it becomes a bit brown
  • Add the runner beans and stir; if they are frozen, you need to wait until they unfrozen
  • Add parsley and stir
  • Add the tomato puree and stir again
  • Add the hot water, salt, pepper and stir a last time
  • Put the lid on and cook for 45’
  • At the end, remove the lid and cook for another 8’-10’ so that the remaining water evaporates
  • Serve with a bit of feta cheese and some bread
  • Enjoy :-)

Options #1

  • Peel the carrot and potato
  • Slice the potato and carrot in two on the vertical side and then slice half-rounds of medium size
  • Add both vegetables in the casserole after finishing with the onion and stir; continue with the rest of the recipe

What’s the story behind this recipe?

This is a dish of Greek traditional cuisine. It’s called fassolakia or φασολάκια and it belongs to the family of “oily dishes” or ladera or λαδέρα because usually it has a lot of olive oil. I admit that it’s not one of my favorite dishes but I managed to make something that is good and satiating without using a lot of oil. Nevertheless, this was a dish that I used to make a lot during the years I was dieting or maintaining the weight loss, because it’s is good, light and very easy to make. Moreover it’s 100% vegan!

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *