Greek Green Beans with Tomatoes, Lemon and Feta

Greek-style green beans simmer gently in a savory tomato broth with onion, garlic, and parsley, and finish with a salty crumble of feta for bright, Mediterranean flavor.

I used to eat out at Greek restaurants fairly often and often ordered tender green beans in a tomato sauce—simple, comforting, and full of flavor. Those restaurants aren’t all around anymore, but the dishes stay with you. This version recreates that classic side: green beans cooked slowly in tomatoes and aromatics until meltingly tender, then topped with crumbled feta and extra parsley.

How to Make Greek-Style Green Beans

Start by prepping the vegetables. Rinse the green beans and trim the stem ends. Thinly slice a small onion and several garlic cloves. Core and seed ripe tomatoes, then dice them; if tomatoes are very juicy you can reserve a little of the pulp to add later. Finely mince fresh flat-leaf parsley.

Warm olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and a pinch of kosher salt, and cook until the onion softens and becomes translucent, about 4–5 minutes. Add the thinly sliced garlic and freshly ground black pepper, stirring briefly until fragrant—be careful not to let the garlic brown.

Stir in the diced tomatoes, trimmed green beans, and most of the minced parsley. Pour in a little water (about 1/2 cup) to help create a simmering broth. Bring the pan to a gentle boil, then cover, reduce the heat to medium-low, and simmer until the green beans are very tender—this can take 35–45 minutes depending on bean thickness. The beans will lose some of their bright green color as they become tender and soak up the tomato flavor.

If, when the beans are tender, there is still excess liquid, push the beans to the edges of the pan, raise the heat to medium-high, and reduce the liquid until it thickens into a saucy coating. Taste and adjust seasoning. Just before serving, sprinkle with crumbled feta and additional chopped parsley.

These beans are excellent served warm with fresh bread to mop up the sauce. Try them alongside roasted meats, grilled fish, or as part of a mezze-style spread.

Ingredients

• 1/4 cup olive oil
• 1 small onion, thinly sliced
• 1 teaspoon kosher salt (or substitute a pinch of MSG-based seasoning if preferred)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 3 medium tomatoes, cored, seeded, and diced
• 1 tablespoon minced fresh parsley, plus more for serving
• 1 pound green beans, trimmed
• 1/2 cup water, plus more as needed
• 1–2 ounces crumbled feta cheese, for serving

Equipment

• Large skillet or sauté pan with a lid
• Sharp knife and cutting board
• Spoon or spatula for stirring

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and the salt and cook until the onion softens, about 5 minutes.
2. Add the sliced garlic and black pepper and cook about 1 minute until fragrant. Stir in the diced tomatoes, minced parsley, and trimmed green beans.
3. Pour in 1/2 cup water, cover the pan, and bring to a gentle boil. Reduce heat to medium-low and simmer for about 40 minutes, stirring occasionally, until the beans are very tender. Add a splash more water if the pan begins to dry out.
4. If excess liquid remains when the beans are tender, increase heat to medium-high, push the beans to the sides of the pan, and reduce the liquid until it forms a thick, saucy coating.
5. Sprinkle with additional parsley and crumbled feta before serving. Serve warm with crusty bread to soak up the sauce.

Want more green bean recipes?

If you enjoy these Greek-style beans, try other preparations such as easy garlic green beans, lemon-roasted green beans with goat cheese and hazelnuts, or spicy Szechuan-style green beans for a bold, different flavor profile.

Greek-Style Green Beans Nutrition Notes