Easy 30-Minute Green Beans in Tomato Sauce

Greek green beans in tomato sauce served on a red plate with fresh bread.

Easy 30-Minute Green Beans in Tomato Sauce

Course: Dinner, Lunch, Side Dish

Cuisine: Greek, Hungarian, Mediterranean

Diet: Halal, Vegetarian

Keyword: Fasolakia, Greek green beans, green bean in tomato sauce, green bean recipe, Mediterranean green bean recipe

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: portions

Calories: 144kcal

Author: Timea

A quick, vibrant Greek-style green bean dish simmered in a rich, savory tomato sauce with olive oil and sweet onions. Naturally vegan, gluten-free, and ready in just 30 minutes!

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Metrics - US Customary

Equipment

1 Saucepan
1 strainer
1 Soup Pot
1 wooden spoon

Ingredients

For Boiling the Green Beans:

650 g green beans fresh, trimmed and broken into bite-sized pieces
2 l water boiling
2 tablespoon sea salt on boiling water

For the Tomato Sauce Base:

1 piece onion yellow, medium-size, finely diced
2 tablespoon olive oil extra virgin
2 tablespoon water for softening the onion
1 tablespoon tomato paste
200 ml tomato sauce ½ can, seasoned with herbs,
1 teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground
1 teaspoon vegetable mix or dried herb blend
1 teaspoon sugar granulated
100 ml water hot

Instructions

Prepare the Ingredients: Wash the fresh green beans. Snap off the stems and any tough side strings, then break or slice them into bite-sized pieces (1.5 to 2 inches). Finely dice the yellow onion.
Boil the Beans: In a soup pot, bring 2 liters of water and 2 tablespoons of sea salt to a rolling boil. Add the green beans and cook for about 15 minutes until tender with a gentle bite. Drain in a strainer and set aside.
Sauté the Onions & Tomato Paste: In a saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté for 1 minute until translucent. Add 2 tablespoons of water, 1 teaspoon of sea salt, and 1 tablespoon of tomato paste. Cook for 2 minutes, stirring occasionally, until the onion softens.
Combine & Simmer: Add the drained green beans to the saucepan along with 200 ml of tomato sauce, ½ teaspoon of black pepper, and 1 teaspoon of dried vegetable mix. Pour in 100 ml of hot water and stir in 1 teaspoon of sugar. Lower the heat and simmer for 4 to 5 minutes to let the flavors meld together.
Serve: Remove from heat and serve warm as a side dish for roasted meats or with crusty fresh bread!

Video

Notes

Frozen Green Beans: Skip trimming. Add frozen beans directly to the boiling salted water for 8–10 minutes until tender, then drain and proceed with step 3.
Canned Green Beans: Drain and rinse first. Skip the boiling step completely—add drained canned beans directly into the tomato sauce base in step 4 and simmer for 5 minutes.
Plain Tomato Sauce Swap: If using plain unseasoned tomato sauce, add 1 teaspoon of dried oregano and ½ teaspoon of dried basil along with the seasonings.
Storage & Reheating: Store in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water.

Nutrition