Greek Green Beans (Fasolakia Lathera)

This traditional Greek recipe transforms simple green beans into a delightful and satisfying dish, whether served as a main course or a side. With the addition of olive oil and tomatoes, the slow cooking process enhances the flavors of these basic ingredients, making it both healthy and delicious.

In this Fasolakia Lathera recipe, or Greek green beans, the vegetables are slowly braised to develop deep flavors. The potatoes soak up the olive oil, making each bite incredibly satisfying. This dish is similar to the Lebanese dish loobyeh.

Take your time with this dish! Let it simmer slowly, allowing just a few bubbles here and there, until the liquid evaporates. Serve it with fresh crusty bread to soak up all the flavorful juices, and you have a simple yet delicious meal.

History

The origins of Fasolakia Lathera are deeply rooted in the agrarian lifestyle of rural Greece, where the dish was a practical and nutritious way to use the abundant produce available during the summer months. The simplicity of the ingredients made it accessible to all, and it was often served as a main course alongside bread or feta cheese. While this dish never became mainstream the way souvlaki or pastitsio did, it has been around for decades and likely came to America with Greek immigrants around the 1940s.

Ingredients

• Olive oil
• Onion – Sliced thinly.
• Green beans – Trimmed and cut in half
• Garlic – Finely minced
• Potato
• Tomatoes – Grated or very finely chopped.
• Parsley
• Kosher salt
• Freshly ground black pepper

How To Make Fasolakia Lathera

1. Heat the olive oil over medium heat in a heavy-bottomed pot or skillet. Add the sliced onion and sauté until soft and translucent, about 5 minutes. This creates the aromatic base of the dish.
2. Add the sliced potato to the pot and cook for an additional 3 minutes, just until heated through and coated with oil.
3. Stir in the trimmed green beans, grated tomato, and minced garlic, mixing well to combine.
4. Season with kosher salt and freshly ground black pepper to taste, then stir in the chopped parsley. Reduce the heat to low, cover the pot, and allow the mixture to simmer gently for about 20 minutes, or until the green beans and potatoes are tender and the flavors have melded together. 
5. Uncover the pot and continue to simmer for another 10 minutes, or until most of the liquid has evaporated.
6. Adjust the seasoning as needed and serve with crusty bread to soak up the delicious sauce.

Step-By-Step Process

Chef Jenn’s Tips

• Grating fresh tomatoes creates a puree without needing a food processor. This old technique works well, but you could also pulse the tomatoes in a blender or food processor. The goal is to have a thick, slightly chunky consistency—not too watery.
• Regular green beans are great for this recipe, but Romano beans can also be used.

Make It A Meal

Fasolakia Lathera is highly versatile. Serve it alongside grilled meats or fish for a balanced meal. It also pairs wonderfully with a simple Greek salad and crusty bread to mop up the tasty sauce. For a light vegetarian meal, enjoy it on its own or with a side of rice or quinoa.

Storage

Store leftover Fasolakia Lathera in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil if needed. This dish also freezes well—place the cooled green beans in a freezer-safe container, and they’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.