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.
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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
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating the olive oil over medium heat in a heavy-bottomed Dutch oven or wide sauté pan. Add the sliced onion and cook until soft and translucent, about 5 minutes. I like using a wooden olive spoon here because it gently moves the onions without breaking them down too much while they release their sweetness.
Add the sliced potato to the pot and cook for about 3 minutes, just until warmed through and coated in the olive oil. A broad silicone spoon works nicely for turning the potatoes so they stay intact.
Stir in the trimmed green beans, grated tomato, and minced garlic. Mix everything together well so the vegetables are evenly coated. Using a flat-edged spoonula helps scrape the bottom of the pot and pull all those flavorful bits into the sauce.
Season with kosher salt and freshly ground black pepper to taste, then stir in the chopped parsley. Lower the heat, cover the pot, and let everything simmer gently for about 20 minutes. A glass lid is perfect here so you can keep an eye on the simmer without lifting it and losing steam.
Uncover the pot and continue to simmer for another 10 minutes, allowing most of the liquid to evaporate and the sauce to thicken naturally. The vegetables should be tender and glossy, with all those flavors beautifully melded together.
Give it a final taste and adjust the seasoning if needed. Serve warm with plenty of crusty bread nearby because you will want something to soak up that delicious olive oil–rich sauce.
Simple, wholesome, and full of heart. That’s Fasolakia Lathera, just the way I love it.
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.
Greek Green Beans (Fasolakia Lathera)
Ingredients
- ¼ cup olive oil
- ½ onion sliced thinly
- 1 pound green beans trimmed and cut in half
- 2 cloves garlic finely minced
- 1 potato cut into ¼-inch slices or half-moons
- 2 tomatoes grated or very finely chopped
- ¼ cup parsley
- ½ teaspoon kosher salt
- freshly ground black pepper
Instructions
- 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.
- Add the sliced potato to the pot and cook for an additional 3 minutes, just until heated through and coated with oil.
- Stir in the trimmed green beans, grated tomato, and minced garlic, mixing well to combine.
- 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.
- Uncover the pot and continue to simmer for another 10 minutes, or until most of the liquid has evaporated.
- Adjust the seasoning as needed and serve with crusty bread to soak up the delicious sauce.
Notes
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.