Greek Green Beans (Sketa Fassoula)

Total Time
Prep 10 mins
Cook 35 mins

Yummy recipe, from a Greek Friend.

Ingredients Nutrition


  1. Wash and string the beans, but leave them whole.
  2. In a large, deep skillet, heat olive oil until hot.
  3. Add the onion and saute for about 5 minutes until it is tender, but not brown.
  4. Add the green beans.
  5. Cover the skillet.
  6. Cook for about 15 minutes or until the beans start to wilt.
  7. Coarsely chop two of the tomatoes (ONLY TWO).
  8. Add to the pan and cover again.
  9. Cook for another 15-20 minutes until the tomatoes have melted into a sauce.
  10. Taste and add salt and pepper as needed.
  11. If necessary add another one or two chopped tomatoes and continue cooking.
  12. You may need to add extra olive oil also as it contributes to the flavor.
  13. Cook until the beans are very tender.
  14. Trust me, crunchy does NOT work with this dish.
  15. Serve hot, cold, or at room temperature (the way Greeks do).
  16. If you can find good, creamy feta, crumble a good chunk into the beans before serving.


Most Helpful

I've always enjoyed this dish in Greece. Thank you for providing such a delightful, and delightfully simple recipe for home use. It is a great way of dealing with the annual glut of beans! Oh, BTW, I added a chopped clove aof garlic with the onion.

Derek Turner August 11, 2003

I have tried several different recipes for this dish trying to find just the right one and THIS IS IT!!! Exactly the taste I have been looking for, and SO easy. I did need all 4 tomatoes (I love tomatoes, anyway) and I also added a single clove of garlic. The beans got a bit overcooked as I was waiting for the tomatoes I added later to cook down, so next time I think I will just go ahead and start with all four.

Christina P. August 12, 2013

Thanks for a delicious recipe! I served it with pork souvlaki, and it made a great meal!

Starrynews April 30, 2007

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