Greek Braised Green Beans in Tomato Sauce (Fasolakia Lathera)

About This Recipe

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.

Ingredients

Serves 4

• 0.5 cupolive oil
• 1onion(diced)
• 2 clovesgarlic(minced)
• 800 ggreen beans(trimmed)
• 2potatoes(peeled and cut into chunks)
• 1 cancrushed tomatoes(400g)
• 1 cupwater
• 1 tspsugar
• 1 tspsalt
• 0.25 cupfresh parsley(chopped)
• 200 gfeta(for serving)

Instructions

1. 1

   Cook the onion

   Heat olive oil in a wide pot over medium heat. Cook onion 6-7 minutes until soft, then add garlic for 30 seconds.

2. 2

   Add beans and potatoes

   Add green beans and potatoes, stirring to coat in the oil, and cook 3-4 minutes.

3. 3

   Add tomato and simmer

   Stir in crushed tomatoes, water, sugar, and salt. Bring to a simmer.

4. 4

   Braise low and slow

   Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

5. 5

   Finish uncovered

   Uncover and simmer 10-15 more minutes until the sauce thickens and the beans are fully tender, not just cooked through.

6. 6

   Serve

   Scatter with parsley and serve warm or at room temperature with crusty bread and feta alongside.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions