📝 About This Recipe
Fasolakia Lathera is the quintessential Greek summer comfort food, celebrating the Mediterranean philosophy of 'lathera'—dishes braised in an abundance of high-quality olive oil. This soul-warming stew transforms humble green beans into a silky, melt-in-your-mouth delicacy infused with sweet tomatoes, aromatic dill, and tender potatoes. It is a vibrant, plant-based masterpiece that tastes even better the next day, capturing the very essence of a rustic Greek village kitchen.
🥗 Ingredients
The Vegetables
- 2 pounds Fresh Flat Green Beans (trimmed and stringed; Romano or Kentucky Wonder variety preferred)
- 2-3 medium Yellow Potatoes (peeled and cut into thick wedges)
- 1 large Red Onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3-4 pieces Garlic Cloves (thinly sliced)
The Sauce and Aromatics
- 3/4 cup Extra Virgin Olive Oil (use the best quality Greek oil available)
- 4 large Roma Tomatoes (grated or finely pulsed in a food processor)
- 1 tablespoon Tomato Paste (diluted in 1/2 cup warm water)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 cup Water (boiling)
👨🍳 Instructions
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1
Begin by prepping your green beans: wash them thoroughly, snap off the ends, and if they are long, cut them in half. If using flat beans, check for a 'string' along the side and remove it with a paring knife.
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2
In a wide, heavy-bottomed pot or Dutch oven, heat 1/2 cup of the olive oil over medium heat. Reserve the remaining 1/4 cup for the end of the cooking process.
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3
Add the diced onions to the pot and sauté for 5-7 minutes until they become translucent and slightly golden. Do not rush this, as the caramelized onions provide the flavor base.
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4
Stir in the sliced garlic and carrots. Sauté for another 2 minutes until the garlic is fragrant, being careful not to let it burn.
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5
Add the green beans to the pot. Stir them well so they are thoroughly coated in the flavored olive oil. Sauté for about 5 minutes until they brighten in color.
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6
Toss in the potato wedges and stir again. The potatoes will absorb the juices and help thicken the sauce later.
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7
Pour in the grated tomatoes, the diluted tomato paste, and the sugar. Season generously with sea salt and black pepper.
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8
Add 1 cup of boiling water. The liquid should not completely cover the beans; lathera dishes are meant to be braised, not boiled like a soup.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 45-50 minutes. Check occasionally to ensure there is still enough liquid to prevent sticking, but avoid stirring too vigorously so the potatoes stay intact.
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11
Once the beans are very tender (they should be soft, not al dente) and the potatoes are cooked through, stir in the fresh dill and parsley.
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12
Pour the reserved 1/4 cup of olive oil over the dish and simmer uncovered for the final 5-10 minutes. This 'marries' the sauce, leaving you with a thick, rich oil-based emulsion rather than a watery sauce.
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13
Remove from heat and let the dish rest, covered, for at least 15-20 minutes before serving. This resting period is crucial for the flavors to fully develop.
💡 Chef's Tips
Use the highest quality Greek Extra Virgin Olive Oil you can find; it is the primary flavoring agent of the dish. Don't be afraid of the long cooking time; unlike French-style green beans, Greek Fasolakia should be buttery soft and 'overcooked' by Western standards. If your tomatoes aren't perfectly ripe, a pinch of extra sugar will help mimic that summer sweetness. Always add the fresh herbs at the very end to preserve their bright, aromatic oils. Never serve this dish piping hot; it is best enjoyed warm or even at room temperature to appreciate the nuances of the olive oil.
🍽️ Serving Suggestions
A thick slab of creamy, salty Feta cheese is the traditional and essential companion. Serve with plenty of crusty sourdough or pita bread to mop up the 'lathero' (oily sauce). Pairs beautifully with a crisp, chilled glass of Assyrtiko or a dry Rosé wine. Add a side of Kalamata olives and a simple cucumber salad for a complete Greek feast. For a non-vegetarian option, it serves as a wonderful side to roasted lamb or lemon chicken.