📝 About This Recipe
This classic Greek comfort dish transforms humble green beans into a silky, melt-in-your-mouth delicacy through the magic of slow-braising in extra virgin olive oil and vine-ripened tomatoes. Unlike crisp-tender sautéed beans, these are cooked until they are sweet, tender, and saturated with the aromatics of garlic, dill, and caramelized onions. It is a soul-warming vegetable masterpiece that proves patience is the most important ingredient in the kitchen.
🥗 Ingredients
The Vegetables
- 2 pounds Fresh Green Beans (trimmed and ends snapped; Romano or Flat beans also work beautifully)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into 1/4-inch rounds)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1-inch wedges)
- 4 pieces Garlic Cloves (thinly sliced)
The Braising Liquid
- 1/2 cup Extra Virgin Olive Oil (use high-quality oil as it forms the base of the sauce)
- 1.5 cups Crushed Tomatoes (canned San Marzano or very ripe grated fresh tomatoes)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- 1/2 cup Vegetable Broth (or water)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Cinnamon Stick (optional, for a subtle Greek warmth)
The Finish
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Feta Cheese (crumbled, for serving)
👨🍳 Instructions
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1
Begin by prepping your vegetables: wash the green beans, snap off the stem ends, and leave them whole or snap them in half if they are exceptionally long.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the diced onions and sliced carrots to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and just starting to turn golden.
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4
Stir in the sliced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
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5
Add the tomato paste to the center of the pot. Stir it into the oil for 2 minutes to 'toast' it; this deepens the flavor and removes the raw metallic taste.
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6
Pour in the crushed tomatoes, vegetable broth, sugar, salt, pepper, and the cinnamon stick. Stir well to combine.
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7
Add the green beans and the potato wedges to the pot. Toss them thoroughly so every bean is coated in the tomato and oil mixture.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer gently for 50-60 minutes. Check the pot every 20 minutes to ensure there is enough liquid; if it looks dry, add a splash of water.
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10
The dish is ready when the beans are very tender and have changed from bright green to a dark, olive-drab color, and the potatoes are soft enough to break with a spoon.
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11
Remove the lid and increase the heat slightly for the last 5-10 minutes of cooking to allow the sauce to thicken into a rich, oily glaze.
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12
Remove the cinnamon stick and stir in the fresh dill and parsley. Taste and adjust seasoning with more salt or pepper if needed.
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13
Turn off the heat and let the dish rest for at least 15 minutes before serving. This allows the flavors to settle and the oil to be reabsorbed.
💡 Chef's Tips
Don't be afraid of the olive oil; 'Lathera' means 'oily' in Greek, and the oil is essential for the silky texture and flavor of the sauce. Avoid using frozen green beans if possible; fresh beans have a structural integrity that holds up much better during the long braise. If you prefer a bit of heat, add a pinch of red pepper flakes when sautéing the garlic. Make this dish a day in advance! Like many stews, the flavors deepen and improve significantly after a night in the refrigerator. Ensure your potatoes are cut into uniform wedges so they finish cooking at the same time as the beans.
🍽️ Serving Suggestions
Serve warm or at room temperature with a large block of creamy, salty Feta cheese on the side. Pair with crusty sourdough or pita bread to mop up the delicious tomato-olive oil sauce. Serve as a main vegetarian course alongside a simple cucumber and red onion salad. This makes an excellent side dish for roasted lemon chicken or grilled lamb chops. A crisp, dry white wine like an Assyrtiko or a Sauvignon Blanc cuts through the richness of the oil perfectly.