Green beans slow-braised in olive oil and tomato until meltingly tender, a classic Greek lathera vegetable dish.
Fasolakia lathera belongs to Greece's lathera family of dishes -- vegetables braised slowly in a generous amount of olive oil until soft and richly flavored, a cooking style that treats vegetables as the main course rather than a side. Green beans are simmered gently with tomato, onion, and potato until they lose their crunch entirely and turn silky, soaking up the oil and tomato sauce completely. The technique that matters is patience: fasolakia should simmer low and slow, uncovered toward the end, for 35-45 minutes, far longer than most Western cooks braise green beans, until they're fully tender rather than just cooked through. A generous pour of olive oil at the start and again at the end is essential -- lathera dishes are named for the oil, and skimping on it changes the dish's whole character. Served warm or at room temperature with crusty bread and a block of feta on the side, this is everyday Greek vegetarian cooking at its best -- proof that vegetables, given enough time and good olive oil, can be a completely satisfying meal on their own.
Serves 4
Heat olive oil in a wide pot over medium heat. Cook onion 6-7 minutes until soft, then add garlic for 30 seconds.
Add green beans and potatoes, stirring to coat in the oil, and cook 3-4 minutes.
Stir in crushed tomatoes, water, sugar, and salt. Bring to a simmer.
Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
Uncover and simmer 10-15 more minutes until the sauce thickens and the beans are fully tender, not just cooked through.
Scatter with parsley and serve warm or at room temperature with crusty bread and feta alongside.
Let the beans cook well past the point of tender-crisp -- fasolakia is meant to be soft and silky, closer to 35-45 minutes total simmering.
Don't skimp on the olive oil; it's the defining ingredient in lathera-style dishes and carries most of the final flavor.
Add the potatoes at the same time as the beans so both finish tender together without the beans overcooking.
Add sliced zucchini in the last 15 minutes for a more mixed vegetable version.
Skip the potatoes for a lighter, purely green-bean dish.
Stir in a cinnamon stick while simmering for a subtle warmth some island recipes include.
Refrigerate up to 4 days; the flavor deepens overnight. Reheat gently on the stovetop or serve cold as leftovers, which is traditional in Greek households.
Lathera, meaning oil-based vegetable dishes, form one of the core pillars of everyday Greek home cooking and are closely tied to Lenten and vegetarian eating traditions in the Greek Orthodox calendar, when meat is avoided for extended periods.
Yes, frozen green beans work well and don't need thawing first -- just add a few extra minutes of simmering time since they release more water as they cook.
It likely needs more olive oil or salt -- lathera dishes rely on a generous amount of both, so taste and adjust near the end rather than only seasoning at the start.
Yes, as written it's fully vegan -- just serve without the feta, or add a plant-based alternative if you want a cheese element.
Per serving (380g / 13.4 oz) · 4 servings total
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