Greek Green Beans (Fasolakia Lathera)

Greek Green Beans (Fasolakia Lathera)

Servings:

Calories: 391kcal

Author: Edyta

Greek Green Beans (aka, Fasolakia Lathera) is a classic Greek dish of fresh summer green beans braised in the extra virgin olive oil, tomatoes, and herbs. It's packed with flavor and nutrients and can be served as a main dish or an accompaniment to your favorite meat or fish entree. If you choose, you can add potatoes here too for a more filling meal. For those of you who are health-conscious, you'll be happy to hear this dish is Gluten-free and Vegetarian (or Vegan without Feta Cheese).

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Ingredients

3/4 cup Olive Oil Extra Virgin
1.5 lb Green Beans Washed and trimmed
4 Tomatoes* Medium, Shredded (see the recipe notes)
1/2 Onion Vidalia, Spanish or Red, chopped
2 cloves Garlic Chopped
3 Potatoes Medium yellow or red, chopped (optional)
1 teaspoon Dry Oregano
1 teaspoon Sugar Optional
1 cup Water
1 teaspoon Salt + more to taste
Freshly Ground Black Pepper to taste
Juice of half a lemon
1 tbsp Freshly Chopped Parsley to serve
1/2 cup Feta Cheese to serve
1 tbsp Tomato Paste (optional, see the recipe notes)

Instructions

Prep your veggies: peel and chop the onions; peel and chop or press your garlic; wash and trim your green beans; peel your potatoes and cut them into squares; shred your tomatoes on a grater with large holes.
In a large pot, like a Dutch Oven (with a lid), heat up a 1/4 cup of extra virgin olive oil; add onions and cook for approximately 3 minutes, until translucent; add oregano, garlic and cook for one more minute.
Add another 1/4 cup of olive oil; your beans, potatoes and tomatoes; 1 cup of water; 1 teaspoon each of salt and sugar; and a 1/2 teaspoon of black pepper (you'll adjust seasoning once the dish is fully cooked).
Cover and cook low and slow for about an hour, until all the veggies are soft (stirring occasionally).
Check for seasoning; add lemon juice and the last 1/4 cup of extra virgin olive oil and gently mix.
Place Fasolkia in a serving bowl and top it with feta cheese and fresh parsley. Serve with a slice of pita bread or any crusty bread, to soak up all the sauce.

Notes

*You can use any juicy, summer tomatoes. I like beefsteak or heirloom, but on the wine would work too. This recipe calls for 4 medium-size tomatoes, but if you happen to have big beefsteak tomatoes you can use 3 of them instead.

**Tomato Paste – if your tomatoes aren’t as flavorful as you desire, and you’d like to intensify a tomato flavor;

Nutrition