Tired of boring, steamed green beans? Get ready to fall in love with this classic Greek dish, Fasolakia Lathera! We’re talking tender-crisp green beans, slow-simmered in a luscious, garlicky tomato sauce until they’ve soaked up every last drop of flavor. It’s the kind of rustic, comforting side dish that effortlessly steals the show. Simple ingredients, incredibly profound flavor – this is how you do green beans!
Ingredients
• 1 lb / 450 g fresh green beans
• ¼ cup / 60 ml extra virgin olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 lb / 450 g peeled tomatoes, coarsely chopped
• ½ to ¾ tsp / 2.5 to 4 g sea salt
• Freshly ground black pepper to taste
• 1 tsp dried oregano
Instructions
1. Prepare the Beans: Wash and trim the ends off the green beans, then cut them into 1-inch / 2.5 cm lengths. Bring a medium-sized pot of heavily salted water to a rolling boil.
2. Build the Sauce Base: While the water heats up, warm the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the Sauce: Add the chopped tomatoes with all their juices to the skillet. Bring the mixture to a gentle simmer, stirring occasionally.
4. Blanch and Combine: Plunge the cut green beans into the boiling water and cook for 5 minutes. This quick blanch helps them retain their vibrant color. Drain the beans well and add them directly to the simmering tomato sauce.
5. Braise to Perfection: Stir the beans into the sauce. If the sauce seems too thick, add a small splash of water—it should just barely cover the beans. Season with salt and pepper, reduce the heat to low, cover, and simmer for about 30 minutes, or until the beans are tender.
6. Finish and Serve: Stir in the dried oregano and taste, adjusting salt and pepper if needed. Cook for 2-3 more minutes, uncovered, to allow the sauce to thicken slightly. Serve warm.
Nutritional Information
• Serving Size: 1 of 6 servings
• Calories: Approximately 150 kcal
• Key Nutrients: Rich in Vitamin C, Vitamin K, and dietary fiber. A good source of healthy monounsaturated fats from olive oil.
• Note: is an estimate and can vary based on the specific used.
Pro Tips
• For a richer flavor, allow the finished dish to sit for at least 30 minutes before serving, or make it a day ahead. The flavors meld beautifully over time.
• Feel free to add a peeled and diced potato or carrot along with the onions to make this a more substantial, one-pot meal.
• Use the best quality you can find. Ripe, in-season tomatoes and a good extra virgin olive oil will make a world of difference in the final taste.
• Don’t skip the 5-minute blanching step for the green beans. It locks in their bright green color and gives them a head start on cooking.
FAQ
Q: Is this Fasolakia Lathera recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses only plant-based ingredients like green beans, tomatoes, and olive oil, and contains no dairy or other animal products.
Q: How can I make these Greek green beans a complete meal
A: To turn this into a hearty vegetarian main course, add a can of rinsed chickpeas or cannellini beans during the last 10 minutes of simmering for a protein boost. Serving it over quinoa or with a side of crusty bread also makes it more substantial.
Q: Can I add other vegetables to this recipe
A: Certainly. This dish is very versatile. For a one-pot meal, you can add peeled and diced potatoes or carrots along with the onions at the beginning of the cooking process. Diced zucchini or yellow squash can also be added with the green beans.
Q: How long can I store leftover Fasolakia
A: This dish is excellent for meal prep and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
