Fasolakia Lathera (Φασολάκια λαδερά) — Greek Green Beans Braised in Tomato and Olive Oil
Fasolakia lathera is a classic Greek “ladera” dish where vegetables are gently braised in tomato and generous olive oil. It’s everyday home cooking—simple, fragrant, and meant to be enjoyed with bread or feta.
Printable Recipe Card
Servings: 4 · Total: 70 min · Difficulty: easy
Ingredients (quick list)
- 700 g green beans, trimmed
- 180 g yellow onion, finely chopped
- 12 g garlic cloves, minced (about 3 medium cloves)
- 80 ml extra-virgin olive oil
- 400 g crushed tomatoes
- 30 g tomato paste
- 250 ml water
- 250 g potato, peeled and cut into 3 cm chunks (optional but traditional in many homes)
- 15 g fresh parsley, chopped
- 1 tsp dried oregano
- 1 leaf bay leaf
- 7 g fine sea salt (about 1 1/4 tsp)
+ 2 more in the full ingredients section below.
Steps (summary)
- Rinse the green beans well and trim the stem ends, leaving the beans whole for a classic look. If using the potato, cut it into…
- Set a wide pot or deep sauté pan over medium heat and add the olive oil. Add the onion and cook for 8 minutes, stirring often,…
- Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen the flavor. Add the crushed tomatoes, wate…
- Add the green beans and potato chunks, then stir carefully to coat everything in the tomato-olive oil sauce. Reduce heat to low…
- Uncover and continue cooking for 10–15 minutes until the beans are tender and the potatoes are soft, and the sauce looks glossy…
- Turn off the heat and stir in the chopped parsley and lemon juice for freshness. Let the fasolakia rest for 10 minutes before s…
Cultural Background
As part of Greece’s beloved “ladera,” fasolakia reflects the Mediterranean pantry: seasonal vegetables, tomatoes, and generous olive oil. It’s especially common during fasting periods, yet it’s equally at home on everyday family tables.
Equipment
💡 Tips
- Use a wide pot so the beans braise in an even layer; this helps the sauce reduce without scorching.
- For deeper sweetness, cook the onions until lightly golden before adding garlic and tomato paste.
- Fasolakia tastes even better after resting; serve warm, not piping hot, for the most developed flavor.
⚠️ Common Mistakes
❌ Boiling too hard, which breaks the beans and makes the sauce taste flat.
✅ Fix: Keep the heat low for a gentle simmer; the goal is slow braising, not rapid boiling.
❌ Ending with a watery sauce.
✅ Fix: Uncover for the final 10–15 minutes to reduce, and use a wide pan to encourage evaporation.
❌ Scorching the bottom as the sauce reduces.
✅ Fix: Stir every 10 minutes and add 30 ml water if the pan looks dry before the beans are tender.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pan over low heat with 30–60 ml water, or microwave covered in 60-second bursts until hot.
📅 Make Ahead
Cook the dish up to 2 days ahead and refrigerate; the flavor improves as it rests. Reheat gently and add 10–15 ml olive oil at the end to refresh the aroma and gloss.
🍽️ Pairs Well With
- Crusty bread
- feta
- Kalamata olives
- Greek salad
- rice pilaf
Regional Variations
- With zucchini: Add 250 g zucchini chunks in the last 20 minutes for a softer, summery version.
- With cinnamon: Some cooks add 1/4 tsp ground cinnamon for a subtly warm, island-style tomato sauce.
- In the oven: Transfer to a baking dish and bake at 180°C for 45–55 minutes for a more concentrated, roasted flavor.
Ingredients
- 700 ggreen beans, trimmed
- 180 gyellow onion, finely chopped
- 12 ggarlic cloves, minced (about 3 medium cloves)
- 80 mlextra-virgin olive oil
- 400 gcrushed tomatoes
- 30 gtomato paste
- 250 mlwater
- 250 gpotato, peeled and cut into 3 cm chunks (optional but traditional in many homes)
- 15 gfresh parsley, chopped
- 1 tspdried oregano
- 1 leafbay leaf
- 7 gfine sea salt (about 1 1/4 tsp)
- 1 tspblack pepper, freshly ground
- 15 mllemon juice (about 1 tbsp)
🔄 Substitutions
- crushed tomatoes→ grated ripe tomatoes
- fresh parsley→ fresh dill
- lemon juice→ red wine vinegar
Instructions
- 1
Rinse the green beans well and trim the stem ends, leaving the beans whole for a classic look. If using the potato, cut it into even chunks so it cooks at the same rate as the beans.
- 2
Set a wide pot or deep sauté pan over medium heat and add the olive oil. Add the onion and cook for 8 minutes, stirring often, until soft and lightly golden; then add the garlic and cook for 60 seconds until fragrant.
- 3
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen the flavor. Add the crushed tomatoes, water, bay leaf, oregano, salt, and black pepper, and bring the sauce to a gentle simmer.
- 4
Add the green beans and potato chunks, then stir carefully to coat everything in the tomato-olive oil sauce. Reduce heat to low, cover, and simmer for 35 minutes, stirring every 10 minutes to prevent sticking and to keep the beans evenly braised.
- 5
Uncover and continue cooking for 10–15 minutes until the beans are tender and the potatoes are soft, and the sauce looks glossy and thick rather than watery. If the pan dries out before the vegetables are tender, add 30 ml water at a time and continue simmering.
- 6
Turn off the heat and stir in the chopped parsley and lemon juice for freshness. Let the fasolakia rest for 10 minutes before serving so the olive oil and tomato sauce settle into a rich, silky finish.
🪪 Recipe Passport
Cultural Background
As part of Greece’s beloved “ladera,” fasolakia reflects the Mediterranean pantry: seasonal vegetables, tomatoes, and generous olive oil. It’s especially common during fasting periods, yet it’s equally at home on everyday family tables.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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