Fashoulakia Recipe
Photo: Karry Hosford
This classic Greek green bean side is traditionally served at room temperature. It's great for barbecues or with sandwiches.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 105
Caloriesfromfat 34 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 17.5 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 382 mg
Calcium 93 mg


2 tablespoons olive oil
1 cup finely chopped onion
1/3 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh or 1 teaspoon dried dill
2 garlic cloves, minced
2 pounds green beans, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (14.5-ounce) cans stewed tomatoes, undrained


Heat oil in a stockpot over medium-high heat. Add onion; sauté 3 minutes. Add herbs and garlic; sauté 4 minutes. Add beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are tender.

Sophia Damiani,

Mother's Bistro and Bar, Portland, Oregon,

Cooking Light

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note