This classic Greek dish transforms humble green beans into a flavorful and satisfying meal or side dish with the help of olive oil and tomatoes. It is healthy, delicious, and the slow cooking brings out all the flavor of the humble ingredients. I love serving this with grilled meats, but sometimes we eat it just like it is!
On my mission to learn more about Mediterranean cuisine, I learned about the lathera style of cooking. In Greek, λάδι or lathi (oil), means cooking in an abundance of olive oil. If you know anything about Greek cuisine, you’ll know there’s olive oil in everything. But when done properly, the dishes aren’t oily. In fact, the oil helps to tenderize and adds flavor and richness so that you don’t even need to look at butter.
In this Fasolakia Lathera recipe, or Greek Green Beans, the vegetables are slowly braised to bring out amazing flavors. The potatoes absorb the olive oil, and every bite is heavenly. It is similar to a Lebanese dish, loobyeh.
Don’t rush this dish! Let it cook at a bare simmer, just a few bubbles here and there until the liquid is gone. Serve it with a hunk of fresh crusty bread to soak up all the flavor, and that’s it; dinner is served!
Ingredients
- Olive oil
- Onion – Sliced thinly.
- Green beans – Trimmed and cut in half
- Garlic – Finely minced
- Potato
- Tomatoes – Grated or very finely chopped.
- Parsley
- Kosher salt
- Freshly ground black pepper
How To Make Fasolakia Lathera
- Add the olive oil and sliced onion to a heavy bottomed pot or skillet and sauté until the onion becomes soft and translucent, about 5 minutes. This forms the aromatic base of the dish.
- Add the sliced potato and cook for an additional 3 minutes, just to heat it through and coat it in oil.
- Stir in the trimmed and cut green beans, grated tomato, and garlic and mix well.
- Add the kosher salt and freshly ground black pepper to taste. Stir in the chopped parsley. Reduce the heat to low, cover the pot, and let the mixture simmer for about 20 minutes, or until the green beans and potatoes are tender and the flavors have melded together. Remove the lid and continue to simmer for about 10 minutes or until most of the liquid has evaporated.
- Adjust seasoning and serve with crusty bread to soak up all the sauce.
- Serve and dig in!
Step-By-Step Process
Chef Jenn’s Tips
- Grating fresh tomato purees it without the use of a food processor. This is an old technique, but you could pulse it in a blender or food processor. You want it thick and a little bit chunky, not soupy.
- Regular green beans work fine in this recipe, but you could also use romano beans.
Recommended
Make It A Meal
Fasolakia Lathera is incredibly versatile. Serve it as a side dish to grilled meats or fish for a well-rounded meal. It also pairs beautifully with a simple Greek salad and some crusty bread to soak up the delicious sauce. For a light vegetarian meal, enjoy it on its own or with a side of rice or quinoa.
Storage
Store any leftover Fasolakia Lathera in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil if needed. This dish also freezes well. Place the cooled green beans in a freezer-safe container, and they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Fasolakia Lathera (Greek Green Beans)
Ingredients
- ¼ cup olive oil
- ½ onion sliced thinly
- 1 pound green beans trimmed and cut in half
- 2 cloves garlic finely minced
- 1 potato cut into ¼-inch slices or half-moons
- 2 tomatoes grated or very finely chopped
- ¼ cup parsley
- ½ teaspoon kosher salt
- freshly ground black pepper
Instructions
- Add the olive oil and sliced onion to a heavy bottomed pot or skillet and sauté until the onion becomes soft and translucent, about 5 minutes. This forms the aromatic base of the dish.
- Add the sliced potato and cook for an additional 3 minutes, just to heat it through and coat it in oil.
- Stir in the trimmed and cut green beans, grated tomato, and garlic and mix well.
- Add the kosher salt and freshly ground black pepper to taste. Stir in the chopped parsley. Reduce the heat to low, cover the pot, and let the mixture simmer for about 20 minutes, or until the green beans and potatoes are tender and the flavors have melded together. Remove the lid and continue to simmer for about 10 minutes or until most of the liquid has evaporated.
- Adjust seasoning and serve with crusty bread to soak up all the sauce.
- Serve and dig in!
Video
Notes
Chef Jenn’s Tips
- Grating fresh tomato purees it without the use of a food processor. This is an old technique, but you could pulse it in a blender or food processor. You want it thick and a little bit chunky, not soupy.
- Regular green beans work fine in this recipe, but you could also use romano beans.